First, a moment of silence for David Carradine.
Okay, so I've got the house, and I've been working on it like crazy. My weekends have been busy but not from working on the house. Last saturday was my cousin's graduation party and this saturday is a trip to Washington, D.C. Tonight. I need to get a lot of shit done, and I don't have a lot of time to do things in.
Here's my to-do list for tonight:
- Clean kitchen up from the mead experiment
- Laundry
- Straighten up the house
- Pitch yeast into the mead
So last night at about 7:30, my brewing gear came in. After refreshing my memory about brewing procedure, I set out to make the mead. First, I sanitized everything. I filled the bucket, put the sanitizer in, stirred it around, and damn, that sanitizer is no joke. Then I got to pour the water out... and lose my grip and pour it all over me. I'm lucky I didn't get it in my eye. I'm just glad I was standing IN the bath tub.
I had to boil a bunch of water, but I didn't have a pot big enough. I decided to do it in shifts. I have a pot that holds two gallons, so I boiled in in three batches. Poured in the honey, stirred the thing for a good two hours (not kidding) to make sure it was all dissolved, and added the yeast nutrient and acid blend. I wasn't sure whether or not to add tanin, but I don't think I need it. It's currently sitting, covered in my kitchen and cooling off so that I can pitch the yeast into it. I'm going to add Cote de Blanc yeast, which should leave the mead pretty sweet. I like sweet wine, but I did think about using champagne yeast to make a dry wine. I'm going to save the champagne yeast for when I make cinnamon wine.