Spent my day bottling up all of my previously brewed mead. The two big bottles (half gallon) in the back of Strawberry Moon mead are going to a pottery friend, one of the little 8oz Ginger Mead is going to another pottery friend.
Most of the rest of them are going to friends & family, but they’re not all spoken for yet. And the tall (1 liter) clear bottle and shorter cobalt blue bottle are being stored. So I’ve got more oregano flower-hibiscus flower & breakfast potion (oat ‘milk’, cinnamon, maple syrup, barley malt, dates, honey) for laters. 😀
3oz fresh rosemary leaves + some stems 4lbs honey 1pkg k1-v1116 yeast water to 1 gallon 1.5tsp fermaid o (start, 24, 48) 41oz frozen blueberries (secondary) 14oz turbinado sugar (secondary to macerate blueberries)
2024-09-27 Harvested rosemary, washed and prepped it (removed woody stems), placed in plastic bag in fridge. Filtered 1 gallon of water. Marked the 1 gallon, 1.5 gallon & 2 gallon spots on the 2-gallon fermenter bucket.
2024-09-28 Mixed honey 4lbs, water 0.6875gal, yeast & fermaid o 1/2tsp together, spg 1.140, added rosemary 3oz, stirred some more, put under air lock
I made my first rosemary+blueberry mead back in March. It was just an experiment, so I only made a half-gallon batch and I added the blueberries in on a whim. It turned out to be my favorite of all the ones I’ve tried making. So now that I’ve got my 2 gallon fermenter available again, I decided to give it another go. Fingers crossed that it comes out as good or better now that I’m doing it on purpose.
This batch should take about a month to ferment, though I will have a better idea now that I have a hydrometer. After it finishes fermenting I will rack it off the rosemary and add in the macerated blueberries for a week or two. I will be able to take specific gravity readings this time, so I’ll have a clearer idea of what the final ABV% is.
