Okay, I just started my first true mead type recipe. I used 2lbs clover honey,1lb rasins,and one tbs. cinnamon. These were all about 85df. when combined. The first must test reading was 11.5 on the % alcohol scale. The only yeasts used were converted milk kefir grains. Normal room temp is around 70df.The must tasted delicious and of course quite sweet and cinnamony. Does anyone care to venture a guess how this might turn out. I am expecting a 10+ alchol content. This will probably take a month or more to ferment.
Previous brews were with apple cider and honey water. They were pleasent but not special. Definetily had some alchy content.
