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U2M - Full Moon Solstice

Brewed: December 25, 1999   Bottled: October 5, 2000 On December 22, 1999 there was full moon on the winter solstice. This mead commemorates that event. Flavored with hazelnut essence.

Ingredients:

• 11 pounds Madhava wildflower honey
• 1/4 t Irish moss
• 1 t acid blend
• 3 t yeast nutrient
• Eldorado Springs water, where ever water is used
• 5 gm Red Star Pastuer Champagne yeast
• 3/4 c corn sugar
• 25 ml Noirot Hazelnut essence

Yeast was rehydrated at brew time.

Honey heated with water. Added Irish moss, yeast nutrient and acid blend. Skimmed scum. Added must chiller, heated to 170 F and kept hot for 20 minutes. Cooled to about 95 F. Poured into carboy. Added water to make 5 gallons. Pitched yeast. Stirred and stored with a blow-off tube.

March 9, 2000 - Racked. SG 1.000
October 5, 2000 - SG 0.998
Boil 1 c H2O with corn sugar for 10 minutes. Pour sugar water into bucket and rack mead into bucket. Add hazelnut essence. Stir and bottle.

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