P’undrakI finally bottled the #mead I started back on September 19th! I'm very happy by how clear they both are! The lighter mead was made with lavender honey, while the darker mead was made with fir tree honey. I tasted just a bit the fir tree mead, it was very good already! But I'll still age them for a few months, maybe until February or March.
On the third picture, we can see another mead made with lavender honey. It finished its primary fermentation and enters now its secondary fermentation with three quinces all sliced up and in the neck coming out of the carboy. That'll be my first melomel!
And I'll soon begin a #cyser (apple mead) with (hopefully) acacia honey. By the way, the apples (that I already have) and the quinces all are homegrown in the French countryside (upper Ardèche) and are 100% organic!
#homebrewing #homebrew #meadmaking
On the third picture, we can see another mead made with lavender honey. It finished its primary fermentation and enters now its secondary fermentation with three quinces all sliced up and in the neck coming out of the carboy. That'll be my first melomel!
And I'll soon begin a #cyser (apple mead) with (hopefully) acacia honey. By the way, the apples (that I already have) and the quinces all are homegrown in the French countryside (upper Ardèche) and are 100% organic!
#homebrewing #homebrew #meadmaking
(Author) Michael Anthony White