If you’ve been reading this blog or following me on Mastodon, you’ll know I’ve been making a watermelon jalapeno lime mead and a pumpkin pie mead.
I had my wife taste the watermelon one yesterday and she gave me the OK to go ahead and bottle it, so I did that today.
Photo: 6 bottles of golden watermelon jalapeno lime mead
I tasted the pumpkin pie mead today. The spice extraction seems to be pretty good at this point so I put that jug in the fridge to cold crash it and drop the spice particles so I can rack it into a new jug on Monday and back sweeten it with some clover honey. Hopefully the extra sweetness brings out the pum…
If you’ve been reading this blog or following me on Mastodon, you’ll know I’ve been making a watermelon jalapeno lime mead and a pumpkin pie mead.
I had my wife taste the watermelon one yesterday and she gave me the OK to go ahead and bottle it, so I did that today.
Photo: 6 bottles of golden watermelon jalapeno lime mead
I tasted the pumpkin pie mead today. The spice extraction seems to be pretty good at this point so I put that jug in the fridge to cold crash it and drop the spice particles so I can rack it into a new jug on Monday and back sweeten it with some clover honey. Hopefully the extra sweetness brings out the pumpkin flavor more and complements the spices nicely.
With those two jugs off the shelf, I decided to run over to the market and grab a jug of peach cider to make a ginger peach cyser. That’s a half gallon of peach cider, 2lbs of orange blossom honey, and some EC-1118 yeast. After primary fermentation, I’ll reach it and add a couple slices of frozen ginger in a brew bag for a few days, tasting it frequently as the ginger can easily overpower the peach flavor. I got a bottle of organic peach syrup to use as a back sweetener and for some extra peach flavor.