Putting together several ingredients we've acquired on various journeys in the hope of making a breakfast acerglyn with savory qualities.

Ingredients in this batch

  • 2 lb., 9.4 oz. sage honey from Bennett's Honey Farm.
  • 14 oz. maple syrup from Doo-Little Syrup, Waupaca, Wisconsin.
  • untreated tap water to just over 1 gallon.
  • ⅜ tsp. Fermaid K.
  • ¾ tsp. Fermaid O.
  • ⅓ vial Inland Island INIS-003 (Colorado IPA) ale yeast, split with batches 159 and 160.
  • 1 tsp. Fermaid O, added on 11 April 2019.
  • 7.25 oz. (by weight) bacon syrup from Charlie Brown Farms (apparently bacon-infused, or bacon-flavoring-infused, maple syrup), added 4 June 2019.
  • 4.5 oz. (by weight) of the same bacon syrup, added 12 February 2020.
  • clarifying addition of 3 May 2020:
    • ⅕ pouch A1 of Durafine clarifier
    • ⅕ pouch A2 of Durafine clarifier
  • 1.5 oz. of the same bacon-flavored syrup, added 5 Apr 2020.

Procedure

Mixed honey and syrup into water with Fermaid O and Fermaid K, then added water to just over a gallon. Agitated intermittently and repeatedly for over an hour while other batches were being prepared, then measured the gravity. Pitched yeast at 76℉.

Brew date: 5 April 2019.
Original gravity: 1.120.
Bottling date: 17 October 2017
Final gravity: 1.070.
Estimated ABV: Not calculated: later sugar additions are hard to figure.

Yield: TBD; hopefully, about a gallon.

  • 9 x 12 oz. beer bottles
  • 1 x 500mL beer bottle

Total: 125 fl. oz., or just under one gallon.

Observations

  • 2019-04-11: Made a late nutrient addition to the carboy.
  • 2019-06-04T19:05: Added as much bacon-flavored maple syrup as the carboy will hold.
  • 2020-04-05: Added more bacon-flavored syrup.
  • 2020-05-03T14:00: Added one-fifth pouch of each pouch of Durafine.
  • 2020-06-25: Bottled, yielding almost exactly one gallon of super-sweet, remarkably disgusting mead.