{"id":830,"date":"2024-02-19T10:04:43","date_gmt":"2024-02-19T15:04:43","guid":{"rendered":"https:\/\/wordpress.mrice.net\/?p=830"},"modified":"2024-02-19T10:04:43","modified_gmt":"2024-02-19T15:04:43","slug":"mrm-gil-evans-cool-acerglyn","status":"publish","type":"post","link":"https:\/\/wordpress.mrice.net\/?p=830","title":{"rendered":"MRM ~ Gil Evan’s Cool Acerglyn"},"content":{"rendered":"
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First Mead of 24!!!!<\/p>\n

1\/4\/24 (Day 1)<\/strong>
\n2 lbs Golden Lake Honey
\n1.95 lbs Maple Syrup from farmers market (Left some for back sweetening)
\n1\/2 tsp Tannin
\n1\/2 tsp Fermaid O
\nLalvin QA23 Yeast (rehydrated in spring water)
\nSpring water
\nS.G. = 1.100 (13.3% if it goes dry)<\/strong><\/p>\n

So I originally had this in a glass carboy but the S.G. was way to high.\u00a0 I moved to a fermenting bucket to add more water.\u00a0 I’ve got over a gallon of must.\u00a0 I pitched the yeast.\u00a0 No other ingredients today.<\/p>\n

1\/6\/24 (Day 3)<\/strong>
\n2 tsp DAP yeast nutrient<\/p>\n

1\/8\/24 (Day 5)<\/strong>
\n1 tsp Fermaid-O<\/p>\n

1\/11\/24 (Day 8)<\/strong>
\n1 tsp Fermaid-O
\n1 campden tablet
\nS.G. = 1.030<\/p>\n

1\/19\/24 (Day 15) Stabilized<\/strong>
\nWell I messed up.\u00a0 I racked into clean carboy and stabilized.\u00a0 I thought we were further along.\u00a0 I didn’t even take a gravity reading.\u00a0 Shoot.\u00a0 Well I got a completely full gallon and then racked 1 more bottle into swing top.\u00a0 (That swing top is NOT stabilized!!!)\u00a0 Shoot!<\/p>\n

2\/12\/24 (Day 39)<\/strong>
\nRacked into bucket.\u00a0 S.G. = 1.000
\nBack sweetened to 1.020 with rest of maple syrup.
\n1\/8 tsp Acid Blend
\n1\/4 tsp Salt
\n1\/2 cup French oak chips to mellow for 3 days
\nFlavor is bitter, but somehow still sweet.\u00a0 It reminds me of a whiskey.<\/p>\n

2\/16\/24 (Day 43)<\/strong>
\nBottled today!!!\u00a0 Still a bit “hot” and has a slight burnt rubber taste.\u00a0 Gonna let it age for a year and see how it tastes.<\/p>\n","protected":false},"excerpt":{"rendered":"

First Mead of 24!!!! 1\/4\/24 (Day 1) 2 lbs Golden Lake Honey 1.95 lbs Maple Syrup from farmers market (Left some for back sweetening) 1\/2 tsp Tannin 1\/2 tsp Fermaid O Lalvin QA23 Yeast (rehydrated in spring water) Spring water S.G. = 1.100 (13.3% if it goes dry) So I originally had this in a … <\/p>\n

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