Mead Week #6

When taking this weeks sample, I noticed that there’s quite a bit of lees at the bottom of the carboy, leading me to wonder whether I racked it too early, and if I should be racking it again soon.. The sample read an SG of 1000, with a temperature of 22 degrees.. It’s notable that I added 1L of water to the mead earlier this week to top up the carboy, minimizing exposure to oxygen.

Quite drinkable now, smoothing out even more – tastes much like the last time, but with the negative edges taken off. The smell is no prize winner, but the flavor is growing on me. Slightly tart tasting, though the taste of spice is actually intensifying somewhat. Given a few months, it should be quite delicious.

It continues to clear, but it still very cloudy..

Other recent initiatives:

- fermentation of bread yeast, brown sugar and raisins (waiting to see)

- Infusion of vodka with raisins, pecans and walnuts (dry tasting, unpleasent.. Raisin flavor was nice though)

- Infusion of vodka with cinnamon, cloves, vanilla, cardamom (Astringent, implantable. Lovely smell)

My battle to quench sobriety continues.