Meadalicious – Diane Catanzaro and Chris Jones

A sweet, standard, traditional mead

-Prehydrated one 5-gm package of Red Star dry yeast “Premium Cuvee”

-Boiled 4 gallons tap water, let cool slightly

-Added about 20 lbs organic Shenandoah Valley summer thistle honey from Golden Angels Apiary, Singers Glen, Virginia. Purchased at the Heritage Store, Virginia Beach.

-Heated on low heat, for about an hour, stirring regularly. Never let boil, but got close.

-Added 1.25 TBS acid blend at some point while heating.

-After the hour, turned off heat and covered a short time.

-Added 1 TBS Irish Moss…might skip this next time though.

-Placed pot in ice bath for cold break, let sit about 50 minutes, then transferred to carboy.

-Pitched yeast at 68 degrees F.

-Added 1 tsp yeast nutrient.

-Mopped floor.

-Transferred to secondary 1 month later.

-Bottled after 4 months in secondary.

-This mead was bottled in Fall, 2005.