This is a rhubarb melomel. After some problems with stuck fermentation (Tiger Bomb, Rainy Day Violets) we built an insulated box to put carboys in. This was the first mead to go into the box.
The honey came from Dick and Dianne's trip to western slope. Stahl's '95, fruit orchard honey, and Luark's '94 (clover or alfalfa ?) honey.
5 grams Red Star Pasteur Champagne Yeast was started April 24, 1996 in 3/4 cup Stahl's honey mixed with 1.5 cups Eldorado Springs water.
April 25, 1996 - Stahl's honey mixed with 3 qts. Eldorado Springs H2O. Heated to 175 F. Irish Moss added and scum skimmed. Keep between 175 F and 180 F for 10 minutes. Heat was turned off and frozen rhubarb was added with 1 T gypsum. This mixture sat for 15 minutes. The must cooled to under 100 F as it sat, and then it was poured into a plastic bucket. Water added to make about 5 gallons, along with 1 T yeast nutrient. Then yeast was pitched. Stored with bubble lock.
May 2, 1996 - Racked into carboy. We used a new nylon scrubby on the end of the racking cane, to keep it from clogging. This worked really well.
May 30, 1996 - Luark's honey heated with 2 quarts of Eldorado Springs water to 170 F. Irish Moss added and scum skimmed. Kept hot for 15 minutes. Add 2 t acid blend and cool. Pour into carboy and racked mead unto new honey mix. It was bubbling and burbing nicely when stored (with bubble lock).
August 5, 1996 - Racked, SG 1.020 @ 70 F. Added 5 gram package of rehydrated Red Star Pasteur Champagne yeast.
October 24, 1996 - SG 1.004 @ 65 F. Has rhubarb taste with honey undertones.
December 12, 1996 - SG 1.002 3/4 c corn sugar boiled in 1 c Eldorado Springs water. Mead racked into bucket with sugar water. Bottled.