So I’m slacking off by now on my brewlog, and that’s because fermentation is slowing down. I’ve been seeing sediment continue to build on the bottom of my carboy. I doubt it’ll be terribly long before fermentation stops completely. When that happens, it’ll be time to wait for it to clarify and age for a couple months. Right now, I’m figuring I’m going to “bulk age” it right up until I decide to drink it. I think it’ll be ready to drink on my birthday in November. Mmmmm!
I’m in the planning stages for my next batch. It’ll be a blueberry mead. I’m using blueberry blossom honey and will be adding a few pounds of frozen blueberries. I also got my hands on some SUPER fresh vanilla beans, and this recipe will be getting one of those. I just need to decide/figure out how I’m going to feed my yeasties. I’ll be using RC-212, which is rather nutrient-hungry. I’ll need to figure out a schedule for what nutrients to add, how much, and when to avoid stressing the yeast and adding off flavors to my mead.
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