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First batch of mead was a great success. I just made a gallon and racked it into half-gallon jugs, one for now and one to age (for as long as I can stand to wait). So far, stuff is delicious. Crisp, fruity, even a little effervescent. Not overly acidic like I tend to hear young meads can be.
Recipe:
>Sourwood honey (very popular where I live), 3 pounds per gallon of mead
>Juice of 1 Meyer lemon
>Red star champagne yeast
I’m already looking for ways to experiment. I wanna make a gallon of cyser next round. Can I get the desired effect from just mincing up a couple of apples and adding them to the carboy? Should I still add something to supplement the yeast, or will the apple provide the nitrogen and so on that it needs?