Batch 150: EVAN DANDO
Another candy mead, this one named after the lead singer of the band that's named after one of the ingredients in this mead.
Ingredients in this batch
- Approx. 1 gallon solera mead, mostly fermented.
- 1 lb. lemon drop candy from Dixon Fruit Market, Dixon, California.
- ⅜ tsp. Fermaid O.
Procedure
Sanitized. Dropped candies individually into carboy without crushing (though some were already cracked or broken). Pumped mead over them into one-gallon carboy with racking cane. Popped on a top and filled an airlock.
Secondary fermentation began: 1 January 2019.
Bottling date: 25 May 2019
Final gravity: Not measured.
Estimated ABV: Presumably about 15%.
Yield:
- 1 x 500mL swing-top beer bottle.
- 3 x 500mL wine bottles.
- 1 x 1L swing-top IKEA bottle.
- 2 x 7 oz. soda bottles.
- 1 x 375mL beer bottle.
Total: about 3.84 L, or just about 1 gallon.
Observations
- 2019-01-07: Candy has broken up and bits are hovering around the bottom, like some asteroid belt in space. Weird-looking.
- 2019-01-23: Still no signs of fermentation.
- 2019-02-11: Still no signs of fermentation. Bet those candies included some preservatives inhibiting in. Bits are still hanging around the bottom like a weird asteroid belt.
- 2019-02-18: Stirred to break up the weird asteroid belt in the carboy. Not successful.
- 2019-05-25: Bottled. The last two bottles sure are full of lemon candy dust, whereas the other six sure are a clear rich golden yellow color. Interested to see how this ages.