We held the raspberry blossom honey, Irish moss (for clarity), and a pound of freshly grated ginger root at about 150 degrees F for a half hour to kill off alcoholic amoebic Charlies, but preserve the unique character of the best liquid nutrition ever, after mother's milk of course.
Papazian, the Jesus of homebrew, held our hand on this first ever mead journey, his guide was crucial. Also yeast nutrients to give our microscopic saviors a healthy kick in the metabolic ass, and a test tube of liquid yeasts
Erin adds the nutrients
to fill their yeasty bellies
after a long, hard winterspent sleeping in the fridge
by the cheese (the yeast was
in the fridge, not Erin)
Our first born mead froth,
still pure in this embryonic
state, soon to be writhing
and churning with activity
filling the atmosphere with
CO2 and the carboy with
And what craft would be complete without its own gang sign; for all my yeast thugs...keep up the good work
Note: mead take about 3 years to mature. A forty says we sample it before this damn fiscal year is over. I'll keep you posted.