My first mead was heavly spiced and carbinated (yes) and kinda tasted bad. So I let it age about 4 months, and WAM!!! Tasted great and drank it all except 3 bottles . . . gonna be hard to save. In the mean time, with good feedback from the ladies I decided to hit the strawberry melomel:
http://i52.photobucket.com/albums/g27/mattclark82/strawmello1.jpg
Kinda cloudy after moving it to the counter for a photo, but the day after racking it cleared up amazingly.
And a closeup for a good look at the colors:
http://i52.photobucket.com/albums/g27/mattclark82/strawmello2.jpg
Basic 5 gal 15lb clover honey, some yeast (cant remeber what type hahah), and 2 lbs of fresh strawberrys at first rack. I froze the strawberrys in a bag, and smushed them up mosty when they were thawing. It was an instant color transfusion. At next rack I am gonna give it a taste test, and either bottle it, or add more stawberrys if needed to taste.
Now too bad I can not get any fresh sour cherrys or cheap raspberrys here in FL . . . any ideas?
Matt
http://i52.photobucket.com/albums/g27/mattclark82/strawmello1.jpg
Kinda cloudy after moving it to the counter for a photo, but the day after racking it cleared up amazingly.
And a closeup for a good look at the colors:
http://i52.photobucket.com/albums/g27/mattclark82/strawmello2.jpg
Basic 5 gal 15lb clover honey, some yeast (cant remeber what type hahah), and 2 lbs of fresh strawberrys at first rack. I froze the strawberrys in a bag, and smushed them up mosty when they were thawing. It was an instant color transfusion. At next rack I am gonna give it a taste test, and either bottle it, or add more stawberrys if needed to taste.
Now too bad I can not get any fresh sour cherrys or cheap raspberrys here in FL . . . any ideas?
Matt
