Mead Batch 4

• 15 lbs Carlisle Spring Blossom honey
• yeast nutrient
• yeast energizer
• Lalvin K1-V1116 yeast

Brought ~2 gallons of water to a boil. Added honey and dissolved. Reduced temperature of must to ~100F. Added yeast nutrient, yeast energizer, and yeast to the bottom of the fermenter and poured the must over it all. Topped off to 5 gallons with cold water. 8/8/2011

Racked off of a pretty significant yeast mat. This one's going to be dry, but very flavorful. The alcoholic heat is very strong at this point, but the honey flavor is also very prominent. It's going to be a very nice drinking mead when it's done. Light and very easy to drink. --Morrigu 18:13, 9 September 2011 (EST)

Racked again. Beautiful floral flavor and aroma, but the yeast is still very active. Hoping that racking will help to settle the yeast and get it to clarify. --Morrigu 2 November 2011

Lagered it in the bulkhead at ~40F for a couple of weeks to clarify, then bottled it. I think this is my best mead yet. -Morrigu 00:11, 16 February 2012 (EST)