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Taste Notes

Blackberry and lemon, the lemon dissipated and the blackberry stayed strong. Though the lemon peel tincture was not the strongest, I think I will remake it with more lemon peel. Cake batter conccentrate... well lets just say that it is not the best in mead. It tasted way too artificial, and did not age and blend with anything. It sat separately from the fruit and really just overpowered it. I would recommend using graham crackers or getting a real concentrate for brewing. Lesson learned!

Notes

SG 1.095 25APR2021: Thoroughly oxygenated must and pitched 1/3 EC-1118 starter 25APR2021: Added 1st round of Fermaid K/DAP 2hr after pitch 26APR2021: Oxygenated using air stone 3min 27APR2021: O2 3 min, .2g DAP .2g Fermaid K added 28APR: Busy, nothing done 29APR: O2 3 min, .2g DAP .2g Fermaid K added 01MAY: Added 0.2g Fermaid K, 0.2g DAP, suspected 1/3 sugar depletion. 10MAY2021: Gravity measure 1.000, est 12.8%abv / racked to secondary container and replaced lost mass with 100% apple juice awaiting clearing and finalize tasting to bottle 16MAY2021: Stabilized with potassium sorbate and sulfite and clearing with bentonite #1 RASPBERRY: SEE OTHER PAGE #2 BLUEBERRY: SEE OTHER PAGE 01JUN2021 ; #3 BLACKBERRY: 01JUN2021 1.01 GRAVITY - 3ML LEMON PEEL/50ML = 45ML LEMON/750ML = ACTUAL WAS 35ML - 1 DROP CAKE BATTER CONCENTRATE/50ML= 15 DROPS/750ML = ACTUAL WAS 15 DROPS - 12OZ BOTTLE REGULAR BLACKBERRY ***********************************************************************************************************************************************