Mint Mead

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full view of a one gallon wide mouth glass fermenter with airlock, contents are amber liquid and mint leaves
close up view of the top of a glass fermenter showing a dark amber liquid with mint leaves floating in it and a solid line of foamy bubbles at the top
empty plastic containers for the fresh mint leaves and the thrifty bee dark and robust honey used in this mead
  • .5oz fresh mint
  • 3lbs dark honey
  • 1pkg EC-1118 yeast
  • ½ tsp fermaid o (may add more if needed)

2025-01-18
Set honey bottle in warm water, started fermaid o in a cup of warm water, added yeast to cup of water when temp was low enough.

Added ½ gallon of water, mint and honey to fermenter. Stirred/aerated for about 6 minutes total. Checked temperature of must to make sure it was safe for yeast. Added hydrated yeast-fermaid o to must. Added water to a gallon. Stirred for another couple of minutes. Checked temperature of must: 77.7. Took gravity reading: 1.120spg.

Put must under airlock, placed fermenter in warmish corner and blocked light from the glass part.

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