Hild, Idris

5 liter bochet, maple syrup to be added later
2 kg honey caramellised to fairly dark brown
Port yeast [note: added sherry yeast the next day because it wasn't starting up and I was concerned about it going bad]

10 liter bochet with homemade apple juice
2.5 kilo honey caramellised to fairly dark brown
8 liter apple juice
~1.5 liter water
Mead yeast

Little concerned I made this one too sugar-heavy for the yeast to kick off, just like with Gaia, but the yeast was also really old, so probably the first step if it won't start should be ordering fresh yeast

An online tip to remember - if the caramel taste isn't sufficient by the time it's finished secondary, apparently toasted raisins or dates can help a lot. 

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