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Mead Journal: The racking continues
Feb. 12th, 2009 07:41 amRacked all of the mead last night.
The two rockbiters, I doused with Sparkloid. A clarifyer, bacsically to speed up the process of dropping the yeast and items out of it. Time usually takes care of this by itself but this stuff helps.
Vanilla Almond: This mead is tasting verry good on the vanilla, almond doesn't come through well. It is also dark. Well, darker than I'd like, it is also opaque. I propbly should count on this one clearing up. I did douse it with some Sparkloid too. It takses yummy..Going to be a hard one to keep once it is past the aging process. I plan on aging it till maybe fall at least, this one may require more than a year to age.
Pumpkin Spice: I really should have toasted the pumpkin on this. That would have brought more flavor. Also leaving the spices in longer. It is actually going to be very potent. I will need to back sweeten this. I need to stabalize, basically stop the yeast from working by adding a chemical, then you add more honey and water. I may just get a little more Pumpkin and add after I toast the pumpkin, of course. Hmm, probably should add more pumpkin first. Then after I rack it once then back sweeten. This one my be ready to drink in Oct 2010 if I do all this. Age this one extra too.
Pear Nutmeg: This one is the best of the bunch. THe pear and the nutmeg is turning out wonderful. I think that this one is a bit potent. All of them actually are. But, Once I racked it, I added 1/2 gallon of pear juice so it may take another couple of rackings to clairify. There was some settlement in the pear juice. I think that they did use sorbate "to preserve Color" and this may act as an inhibitor to the yeast cells. So this one may not ferment much more. Gravity readings was the same from the last racking anyway. I think that this one may easily be ready to drink in fall but I may just wait on all of them as it will smooth out a lot. Both the Pear and the Nutmeg come through in the taste even at the early stage when most mead tastes like antiseptic. The two complement each other wonderfully.
That's all for now.
The two rockbiters, I doused with Sparkloid. A clarifyer, bacsically to speed up the process of dropping the yeast and items out of it. Time usually takes care of this by itself but this stuff helps.
Vanilla Almond: This mead is tasting verry good on the vanilla, almond doesn't come through well. It is also dark. Well, darker than I'd like, it is also opaque. I propbly should count on this one clearing up. I did douse it with some Sparkloid too. It takses yummy..Going to be a hard one to keep once it is past the aging process. I plan on aging it till maybe fall at least, this one may require more than a year to age.
Pumpkin Spice: I really should have toasted the pumpkin on this. That would have brought more flavor. Also leaving the spices in longer. It is actually going to be very potent. I will need to back sweeten this. I need to stabalize, basically stop the yeast from working by adding a chemical, then you add more honey and water. I may just get a little more Pumpkin and add after I toast the pumpkin, of course. Hmm, probably should add more pumpkin first. Then after I rack it once then back sweeten. This one my be ready to drink in Oct 2010 if I do all this. Age this one extra too.
Pear Nutmeg: This one is the best of the bunch. THe pear and the nutmeg is turning out wonderful. I think that this one is a bit potent. All of them actually are. But, Once I racked it, I added 1/2 gallon of pear juice so it may take another couple of rackings to clairify. There was some settlement in the pear juice. I think that they did use sorbate "to preserve Color" and this may act as an inhibitor to the yeast cells. So this one may not ferment much more. Gravity readings was the same from the last racking anyway. I think that this one may easily be ready to drink in fall but I may just wait on all of them as it will smooth out a lot. Both the Pear and the Nutmeg come through in the taste even at the early stage when most mead tastes like antiseptic. The two complement each other wonderfully.
That's all for now.