Erci makes some of the best mead I’ve ever had, and after several years of hiatus, she just started fermenting a couple of batches of the good stuff. One is made from BlackCap honey and wine yeast; and the other with Cranberry honey and champaign yeast. Both honeys are from The Bee Folks out of Mount Airy, Maryland.
She will have better details, but I think now we wait and watch, and let the little yeast-y-beasties do their work turning sugars into alcohol and carbon dioxide. In about a year we will kill off the remaining yeast with boiling and then bottle the meads for storage, gifts, and yummy consumption.
Huge thanks to Alan, Dave, and Brian for helping to nag Erci into action again.
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