“This was an experimental rescue mead. In general, however, here’s a description of the train wreck and subsequent rescue attempt. The mead stalled in primary. Despite adjusting the pH and pitching more yeast, it would not drop below about 1.060. The yeast was probably 71B, but I also re-pitched Champagne and others in a vain attempt to restart fermentation. At that point, I needed to empty my Flanders red barrel, so in went the mead for about six months just to see what would happen. It dropped some more points, but not much. The barrel gave it subtle oak, funky aromatics and some acidity.”
Forced CO2 to carbonate (2.5 volumes).
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