Lavender Elder Mead
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Note:
Added lavender tea made from leaves after about 1mon of aging. Flavor is quite pleasant and not dominant.
This ages into an exceptional dry burgundy wine.
Style:
Melomel
Ibu:
Abv:
~12%
Size:
1.0 gal
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Recipe
* 4lb Elderberries* 2.75lb honey
* bakers yeast
* water to 1gal
Procedure
* Bring water to a boil, remove from heat* Add Elderberries, allow to cool below 120F
* Add honey, allow to cool to 75F
* Pitch yeast
* Ferment 7days, strain berries, rack to clean jug
* Ferment until done (1-3mo)
| Data Points [ + ] | |
| 18 |
date:
08/04/2009
note:
elderberry wine with honey in place of sugar, scotch ale yeast.
SG:
1.103 @ 60F
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| 19 |
date:
08/09/2009
note:
moved to gallon glass jug, tastes tart but ok
SG:
1.0325 @ 60F
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| 20 |
date:
08/18/2009
note:
racked
SG:
1.002 @ 60F
|
| 21 |
date:
08/18/2009
note:
added honey to sweeten
SG:
1.040 @ 60F
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| 42 |
note:
added 9g lavender leaf infused in 2cups water, kept @170F for 20min, cooled, stirred into mead.
date:
09/13/2009
SG:
@ 60F
|
| 47 |
note:
tested clarity and SG, want to bottle soon
1.030@78F, crystal clear and flat
date:
09/21/2009
SG:
1.0322 @ 60F
|
| 49 |
note:
bottled, didn't retake gravity so assuming its the same
date:
09/22/2009
SG:
1.0322 @ 60F
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| 61 |
note:
highly carbonated, sediment build on in bottles. Moving back to fermenter to finish out naturally and safely.
Lavender flavor does dominate possibly due to carbonation
date:
10/14/2009
SG:
1.0xx @ 60F
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| 109 |
date:
02/01/2010
note:
re-bottled, crystal clear and appears finished fermenting. Not enough overflow for SG reading but taste is pleasant again. The bitter lavender that dominated before has dissipated. Very nice dry mead with a hint of lavender. Probably pretty close to 1.000
SG:
1.0xx @ 60F
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