This mead was brewed at the full moon of June - the Mead Moon - just before the summer solstice. Hopefully this will prove to be a propitious time to brew. This mead should have been well aged and ready to drink by the millenium, 2001. In fact it was still a bit too young then.
Ingredients:
Yeast was pre-started on June 17, 1997 with a glomp of honey and some yeast starter.
June 19, 1997 - Heated honey and water. Added thyme and continued heating. Added gypsum, acid blend and Irish moss. Heated mixture to 170 F. Kept hot for 15 minutes. Added yeast nutrient. Cooled and poured into a carboy. Added water to make 5 gallons and pitched yeast. Stored with a blow off tube.
August 28, 1997 - Racked, SG 1.012
January 14, 1998 - SG 1.012
April 1, 1998 - Racked into a 5 gallon soda keg and put under 40 pounds of pressure.
May 20, 1998 - Bottled
The soda keg didn't really work. Bottles sampled have not been sparkling. The taste and smell are good though, with a distinct thyme flavor.
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