S.G. is 1009 at 20 degrees, meaning that fermentation is crawling (which is probably not helped by the cool nights and our absence over the long weekend – meaning little heat). A little yeasty foam has popped up in a few spots on the top of the mead and a dark yellow ring shows the ‘high water mark’.

The mead still has a cloudy appearance, though the colour has paled and it seems to be starting to clear a little. The smell is unmistakably yeasty, though has not for the most part changed.. it seems to be getting more ‘buttery’, or smoother in its odor. It smells something like flowery champagne, or a strong while ale (blanche) with very light scents of honey and spices. There doesn’t seem to be much carbonation in it now, and the flavor is slightly tart at first, much less sweet than before. It tastes slightly like a sweet white beer minus the hops. It certainly has some citrus notes as well as a bit of caramel, it has a sweet aftertaste like a flowery honey. It’s smooth, fairly well rounded, and .. It’s something between a sweet, yeasty, flowery, young white wine and a sweet hop-less white beer.

Eva’s scenting notes: “It doesn’t smell too good…….. Honey…. Apples maybe…… Cinnamon? Some kind of spices…. there’s a bit of a rancid smell to it.” – the bad smell would simply be the yeast.

actually getting to be quite nice.