10 litres out of flower honey and doux yeast, with 200 gram cacao added in, after the chocolate mead recipe I posted before.
Starting gravity 1080 (before cacao was added)
It'll need to be in the demi for a full year and I don't really have space for that, but I've found my neighbour prepared to stow it under the desk in his spare room. Sadly, you don't get assigned a house with a big cellar when you start the brewing hobby .
5 litres out of flower honey and doux yeast, and I will add mint leaves when the primary fermentation is over.
Starting gravity 1118
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