May 24, 2001
A batch of mead (wine made from honey) was begun in 2000, with the intention of blending the mead with the grape wines from 2001 as needed.
Here are the notes on observing the mead on this date:
"Mead is a clear yellow, with perhaps a very fine haze.
The nose is very honey-like.
When extracted from the secondary (fermenter), bubbles readily formed in the receptical. The wine is slightly frizzante (the wine is not sparkling, but bubbles form on the inside of the glass when poured).
The taste is slightly bitter - at the beginning, not at the end - with a strong honey overtone. This is at room temperature. It has a clean finish.
Amazingly, the SG (specific gravity) is 1.025! This suggests that the fermentation is stuck!
Yes, there is a slight sugar residue in the mouth.
When chilled, the bitterness is less noticeable.
I guess I should rack this into 1 gallon containers, since with oak (chips) and some without.
1 ounce of oak chips equals approximately 30 grams. Use 3 - 6 grams in a gallon of white wine. Use 9 - 30 grams in a gallon of red wine. See "Winemaking, the Concentrate Method" by Lynch.
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