Fraser Millings — honey

Making Mad Mead Part Three: The Meadening Continues

Posted by Tim Vandergrift on

When We Last Left the Barkshack Gingermead it was fermenting strongly, fizzing away for five days. When the vigorous fermentation dropped off, we took a specific gravity reading.   Looks done to us!  The reading went from 1.044 to 0.994, indicating complete dryness and an alcohol by volume of around 6.5%. That was a little more than expected: the Saison yeast is very thorough!   Upsy-downsy  The colour is great, and the aroma is fantastic, but the flavour is dry. It isn’t overly acidic, and the tannins derived from the raspberry seeds aren’t overwhelming (on the contrary, they're  like a backbone...

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