We decided we wanted to try an “experimental” mead – we wanted to see what we could do with alcohol content, flavors, and a method we’d read about. And somewhere between 9% alcohol, adding additional honey, and possible cold crashing, we’ve utterly stalled. That’s the bad news. The good news – we’ve definitely found how we want to make our next root beer with these bouchets!
We decided to bottle some more mead this weekend. The Riva Wata cleared so beautifully, though the spices came through a little more strongly now that it has. But it looks gorgeous. The traditional didn’t clear but it still tastes so good. We ended up stirring up some of the sediment on the Riva Wata, so we combined the remains of the two gallons and we’ll bottle the last of that some time this week. We ended with 4 (750ml) wine bottles of Riva Wata and 2 wine bottles of the traditional, and 3 1L grogs of Wata and 2 1L grogs of traditional. We’ll be racking the last of the Riva Wata into a 1L grog when we do that.
So we’ve got the bochets going – and going strong! – and the experimental brew that we’re still not sure what’s going on. I’m thinking we’re going to pitch some yeast in it the next time we pull it out. But we’ll check the specific gravity to see if it’s changed before we do. I don’t think it has, though. We will see a little activity on it, and then nothing. I’m very much afraid that our packet of yeast was a bust – we’ve heard a lot of really good stuff about Lalvin 71B, so it’s not the yeast as a whole that’s bad. If we do pitch more yeast, we’ll be going with our current favorite, Lalvin K1V-1116. We really appreciate how quickly it kicks up action and how it smooths out (so far). Really looking forward to it.
That’s all for now, darlings!