i have had a incredably crazy 6 months at my new job so havent been able to blog for a while. i recently made a mead and was asked to produce some for a friends wedding.
i therefor want it to be as good as possible.
my initial mead was an elderflower mead, which although nice, diguised the taste of the honey. (a bit missing the point). i bottled the following a few weeks ago that allows the delicat honey taste to come through
3 jars of basics honey
Youngs Champagne yeast
i have now done a lot of reading up on the subject as i wanted to find out the following:
what yeasts are best
what honey is best
on the yeast front it seems to be lalvin yeasts that are recommended specifically D47 and 71B-1122
on the honey front it recomends different blossom honeys and is all down to individual taste.
so no pure science in this then.
so i have purchased the two yeast types and the following honey
set blossom honey LIDL
runny blossom honey LIDL
Set Honey ALDI
organised the new brews as such
1 of each type of honey plus one mixed for each type of yeast
i have started the first batches (2 of d47 and 2 of 71B-1122) and will be starting the remainder just after christmas.
the total quantity will be 48 bottles of mead so i need to develop a taste for it or i will be swamped with the excess for a while as i only know a couple of other mead drinkers. (i only need 24 for the wedding).
after i have completed the first 2 batches i will be experimenting with flavoured meads so watch this space.