Saturday, January 15, 2011
Homebrew Series 1 - Making Mead - Part 4 - Final Racking
After a few weeks of fermenting away in my refrigerator, my mead is actually mead. I originally planned to leave the finished mead in a jug, so I decided to rack the mead one more time to remove some of the yeast sediment from the mead.
For now, though, I know that this honey wine is quite sweet, but not cloying. The spices that I added in the original boil come through quite clearly. The cinnamon as well as the cardamom seem to be most prevalent. There's a minor citrus note from the lemon zest and an interesting waxy honey-comb like essence near the finish. I'd say its certainly enjoyable and there's nothing about it that I see as off-putting. So, at this point I'd say my experiment in mead-making was a success. I also think any future attempts will benefit from the experience I gained this time around.
Stay tuned for one last installment of this series, where I bottle up the mead and label it.
See the other parts in the series:
Part 1 - Mixing the Ingredients
Part 2 - Pitching the Yeast, Beginning Fermentation
Part 3 - Racking the Mixture
Part 5 - Bottling and Labeling