Yeah, I was amazed at how active Voss Kveik was with 90 degree wort. Like, middle-achool-science-fair-volcano active.
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So far I’ve had the cherry, black Fang, and the raspberry limeade meads. The raspberry limeade, like all Crafted meads I’ve had, tastes good but is back sweetened too much for my taste. The B. Nektar cherry mead was decent, though I’ve had better. I didn’t care for Black Fang at first, but it grew on me as I drank it and I really enjoyed it by the end. It was a blackberry, clove, and orange zest mead. I usually find blackberry overpowering and did at first, but the clove helped balance the blackberry.
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That black fang sounds really interesting! I may have to try that combo.
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Hmm, i have both of those in my backyard. Might have to try that!
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Nice!
I shared some of the blueberry-basil mead with my cousin during a family get-together I was hosting. She really liked it, but didn’t get much basil from it. I guess I need to do an even more intense infusion, or add it late in secondary.
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I just finished transferring my mojito mead to secondary and my cranberry mead to tertiary. The mojito mead needs to clear, so I’ll let it sit for a week or two before transferring again. Once I do that, I’ll back sweeten and let it age as that one needs it. I also need to back sweeten the cranberry mead before I keg it in a few days (I just need to clean my keg first).
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Ooh, nice! Mine are all hand-labeled. I bought some of the erasable Avery labels that you can write on with Sharpies that won’t smear or erase with water, but can erase with a white eraser. I don’t even have to re-write everything, just the type of mead, the ABV number, and the bottling date. Though I don’t use the bottling date. Since the brewing duration on my meads can vary from 1 month to 8 months(!!!), I put down the start date.
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I got in the habit of using a bottling date from filling bottles and cans at the brewery, plus I forgot to write down the date I started it.
I probably won’t make labels like this for everything I make.
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Today I had a chance to take advantage of the erasable nature of the labels I use. I just bottled a batch of blackberry mead that’s been going for months. I still had 3 bottles from the last batch that had hit 20% ABV. The new batch hit - you guessed it - 20% ABV. So I don’t need to change anything on the labels except the start date. It’s a bit drier than last time, finishing at 1.007 gravity.
I also racked the mountain honey with juniper and lavender mead and added some honey and water to the mixed berry mead I started on the lees of the blackberry batch. It has huckleberry and thimbleberry I foraged last autumn.
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I’m doing my part! 
Gotta be 8 am somewhere.
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