Creating a Post Consumer Life & Homestead in
Truth or Consequences, New Mexico. Making Our Own Fuel, Power, Food & Medicine, Building Materials and Domestic Goods since 2006.
Testing out 1 gallon of mesquite mead. I'm harvesting the mesquite pods locally and boiling them down in the sun oven to sweeten the mix.
Interesting - I'd be very curious to find out how it turns out. I've had a mead that was made from mesquite honey before, which it sounds like this is slightly different than your mead which has mesquite added. The brewer who made it told me it took over 3 years to fully develop its flavor, but when it did, wow, it was spectacular!
@ZRC Erik: I can tell I screwed up on this one. The bubbling stopped in 48 hours so I think I should have added in some yeast nutrient prior to pitching the champagne yeast. 3 years sound about right for any Mead. I'll probably add a little more boiled down mesquite juice after I rack this one into a secondary fermenter.
Hey Mikey -I've had similar problems with stuck/slow fermentation in meadmaking. I use something called yeast energizer now, it seems to help. That and making up a yeast starter. Good luck!
Post a Comment