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Batch Notes
- I caramelized my honey for 20 to 30 minutes over low heat, tasting every few minutes. You’re looking for a flavorful, caramel smell and taste without any burnt or acrid notes. Pull it before you think it’s done; it keeps darkening after you take it off the heat.
- I backsweetened my mead with additional caramelized honey post-fermentation. If you want to sweeten yours, make sure to add stabilizers first. I go through the full process in how to stabilize mead.
- Primary fermentation ran 30 days, final product came out dry with a tangy caramel character and a noticeable cinnamon and lime brightness on the finish. Backsweetened to FG of 1.030 at around 13% ABV.
Batch Notes
- I caramelized my honey for 20 to 30 minutes over low heat, tasting every few minutes. You’re looking for a flavorful, caramel smell and taste without any burnt or acrid notes. Pull it before you think it’s done; it keeps darkening after you take it off the heat.
- I backsweetened my mead with additional caramelized honey post-fermentation. If you want to sweeten yours, make sure to add stabilizers first. I go through the full process in how to stabilize mead.
- Primary fermentation ran 30 days, final product came out dry with a tangy caramel character and a noticeable cinnamon and lime brightness on the finish. Backsweetened to FG of 1.030 at around 13% ABV.
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