teaspoon yeast two weeks ago. Do I need to add more yeast? The
recipe (I got from the group) just said "and yeasties" so I wasn't
sure if the yeast is enough.
I poured a little our yesterday and it slightly syrupy, golden in
color and taste like honey and apple juice.
The recipe I used says it will take about 6 months to age right so,
I'll wait and see.
It does look beautiful though.
Rachel
--- "tjenkins4162"
wrote:
>
> --- In E-Z-Caps@yahoogroups.com, "thebirdny"
> >
> > What kind of honey should be used? Raw or processed? Organic or
> > commerical? Chunk or creamed?
> >
> Weel, just got through with a batch last week. It has been in the
> reefer for a week or so. How long do you think a mead should be
aged?
>
> I made it with the recipe in the ez caps instructions. Used a local
> beekeepers honey purchased directly from him. He said it was a
> goldenrod time of the year (last fall?) and it does taste kind of
spicy
> or strong by itself, but not a bad taste to me at all.
>
> To anyone making mead I would recommend the purchase from local
> directly as it is really cool to see how they do it, etc. Plus Mr.
> McAvoy is a nice guy.
>
> Gonna let it age for 2-3 more weeks or until someone tells me
> differently. Then I will let you know how it turned out. I like
mead.
>
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