| Current Status | Bottled | Start Date | 13 December 2005 |
| Honey | 1 gallon | Acid Blend | 6 tbs |
| Tannin | 6 tsp | Yeast Nutrient | 10 tsp |
| Sugar | 2.5 cups | Initial Gravity | 1.088 |
| Brix | 21.5 | Potential Alcohol | 12 |
| Yeast | Red Star Premièr Cuvée | First Racking Date | 22 December 2005 |
| Specific Gravity | 1.042 | Oak | 2oz, toasted Hungarian |
| Second Racking Date | 16 January 2006 | Specific Gravity | 1.001 |
A standard, traditional mead. I used 2 2-liters of honey from Keith. It had a good amount of sugar but I decided to add more. I'm targeting a more wine-like style here so I pushed the potential alcohol up a little using white sugar. I added extra grape tannins to hopefully give it more body. I am going for a 75°F fermentation temperature.
It looks like the primary fermentation ran at about 70°F so it went slower than expected. I'll try to pump up the temperature for the secondary fermentation.
Secondary fermentation went well. I let it go a long time. It needed a few weeks. It is still very cloudy.