Comments:

Now, (6 months later), I'm a half case shy of the nectar and it's betting better. I had the last bottle after 19 months of aging. Pure and clear, a slight diacetyl aftertaste. The strawberry was almost gone, but the ginger apparent and subtle. It had a slight honey aftertaste. Way over carb. like champagne, use 1/2 lb next time.

I'm thinking of using a Wyeast ale yeast next time. Maybe more honey. Both have been extremely dry, and I would like to try a sweeter version.

Postscript:
I tried the Belgian wyeast strain with lots of success! I used raw honey from a local supplier, and didn't boil. Add 1/2 tsp. acid blend. Rack after 1 month at about 65F (Colorado basement), bottle with 2 Cups honey. Quite sweet, subtle banana aroma (great!). 6 months: has young 'listerine' taste.
Next Time:
use energizer for faster ferment. Monitor temp to keep below 60F, try to ferment faster and rack of trub, bottle with 2 Cups honey.

Source: Scott James ( This e-mail address is being protected from spam bots, you need JavaScript enabled to view it )
Mead Lover's Digest #18, 16 October 1992