Friday, February 6, 2015

Mead Data Central

Last night I removed the spent fruit pulp from the Residency mead, and added the following to secondary:
  • 28 oz. Mango pulp
  • 28 oz. Papaya pulp
  • 14 oz. Guava pulp (Not the same as the tropical guava added initially)
  • 14 oz. Passion Fruit pulp
  • 2 tsp. Yeast nutrient

It took all of about twenty minutes for the fermentation to pick right back up where it left off...chugging away. That leaves four pounds of pineapple to add in the last step.

Addendum 2/17: Removed the pulp, added the pineapple. The yeasts appreciated it very much.

4/21 Update: All nicely tucked into bottles, thank you very much. Beautiful color, pineapple predominating in the sample I tasted. 

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