Greetings fellow mead-makers
I'm keen on making a "show-mead" with a difference & wud like some feedback on it. Here's the plan
900g of Honey
1/2 gallon bottle water
VIN 13 yeast
12 raisins
( need sum suggestions as too yeast energiser)
I plan to allow this to ferment for three weeks at cold temperature since the yeast i'm using is designed to be fermented between 12 & 16 degrees C. It will produce a dry mead which is wht i want.
After fermenation is complete I'll rack to secondary & i plan to add half a stick of cinnamon & two star anises (adds a lovely aniseed flavour)
Being a dry mead, it will be aged for a long while.
I'm also willing to try a sweeter show mead using the same ingredients except i'll replace the VIN 13 yeast with normal bread yeast.
Wht will compliment the spices more - VIN 13 or bread yeast??
Any comments??
I'm keen on making a "show-mead" with a difference & wud like some feedback on it. Here's the plan
900g of Honey
1/2 gallon bottle water
VIN 13 yeast
12 raisins
( need sum suggestions as too yeast energiser)
I plan to allow this to ferment for three weeks at cold temperature since the yeast i'm using is designed to be fermented between 12 & 16 degrees C. It will produce a dry mead which is wht i want.
After fermenation is complete I'll rack to secondary & i plan to add half a stick of cinnamon & two star anises (adds a lovely aniseed flavour)
Being a dry mead, it will be aged for a long while.
I'm also willing to try a sweeter show mead using the same ingredients except i'll replace the VIN 13 yeast with normal bread yeast.
Wht will compliment the spices more - VIN 13 or bread yeast??
Any comments??