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Honey Mead 5/7/2011After letting the mixture sit and cool, I placed in a water bath with ice to keep the temperature of the must in the mid-60s. I've placed wet towels over the fermenter and watered them thoroughly with the ceiling fan in my office turning to keep it cool via evaporation. Unfortunately, I've yet to replace my broken hydrometer, so I don't know the potential final alcohol. It should be a little under 12 percent, unless my estimation is way off. In about four weeks, once the primary fermentation ends (the Cotes des Blanc yeast is reputed to be a slow fermenter, but one good for retaining fruity characteristics) I'll race into separate batches and make one fig mead, one prickly pear mead and probably one plum mead. All of my plum wine attempts have been disastrous, but my plum mead (melomel) has been quite good, so we'll see if that works out again. Dry fig mead is also reputed to be quite good, so I'll try a 1.5 gallon batch of that with about 4 pounds of figs. Hopefully we'll strike gold here before long with some really good drinkables.
15 pound honey (12 pounds Round Rock, 3 pounds North American)
1 packet Red Star Cotes des Blanc yeast
3 tsp. yeast nutrient
2 tsp. yeast energizer
1 tsp. grape tannin
5 tsp. acid blend
1 tsp. Mexican vanilla extract
Water to make 6 gallons