#making mead

I do make mead!

I would wait for pears to ripen before you use them for melomel. Unripe is going to give you less flavor, and what you do get will have a bitter edge.

Mead Baby 2.0: bottling day!

Today, we finally bottled our second attempt at making mead!

I last wrote about it here, and you can follow links to the whole process we went through, here. (Links will open in new tabs.)

Here is how it looked, after unwrapping the carboy from its towel (which served to insulate, as well as keep light out).

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Mead Baby 2.0: third ferment

Time for an update on our mead making!

The last time I posted about it, we had added a few raisins to the mead to boost fermentation.

Yesterday, my daughter was a sweetheart and racked it to another 1 gallon carboy.

It is now back in its little corner, all swaddled like a baby.

The mead was very clear before it got racked, but between the raisins floating on top and the sediment…

Mead Baby 2.0: boosting fermentation

For those who have recently started to follow this blog (welcome!), here are the previous posts about our second attempt to make mead. All links should open in new tabs, so you won’t lose track of this page. 🙂

Mead Baby, redux (includes links to our first attempt) Mead Baby 2.0: – active fermentation – it’s a temperature thing – temperature success – overnight temperature status – second…