Just thought I'd mention here that I've made my latest mead, a 100% chestnut honey mead. I actually ended up making two, out of sheer silliness: I remembered the honey containers as being 500 grams, but they turned out to be 600 grams. So when I eyeballed 1.2 kilos of chesnut honey into a 1-gallon batch, I was actually eyeballing 1.6-ish of it. My wort was WAY too high in gravity, especially given my plan to use an ale yeast (Trappist High Gravity) on it -- it would have left something like 12% mead plus enough sugar that it would have been about 8% more, if the yeast could handle it.



So I calculated it out so I could get a second, smaller (3L) batch of mead if I removed added about 700 grams more to the second, and then diluted the first with sterile water, and topped up the second. I ended up realizing my mistake late last night, chilling the over-sweet work in a sealed jug, and then spending my break between classes this afternoon fixing it. I was happy that I could fix it without having to go into my last big bottles of honey: I pulled it off just with the little bottles I had and wanted to use up.



So now both meads will be about 13% potential alcohol, though I think the yeast will die at about 12%, so they'll finish slightly sweet. Dessert-winey, though I may try dry the all-chestnut one out a bit more. The second mead is only partly chestnut, with some of the flavorful mixed-blossom honey (of the same type I used with the Mittelfruh Metheglin) and a little acacia honey. (Which is pretty plain and simple.) I think in the latter, I'll pitch some of the French Saison yeast, since its alcohol tolerance is around 12% too, and it might put a fruitier, spicier flavor into the mead. For the chestnut-only, I'm going with Trappist High Gravity again...



I guess it's time to get a braggot on the go soon -- I want time to age them all out a little at least!