Another candy mead. We're using rock candy here.

Ingredients in this batch

  • Approx. 1 gallon solera mead, mostly fermented.
  • 2  oz. small-crystal blue rock candy from the homebrew store.
  • ⅜ tsp. Fermaid O.

Procedure

Sanitized. Poured candy crystals into carboy. 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: 17 May 2020
Final gravity: 1.005.
Estimated ABV: Unknown.

Yield:

  • 7 x 500 mL wine bottles.
  • 1 x 12 fl. oz. beer.

Total: about 125 fl. oz.,, or just under a gallon.

Observations

  • 2019-01-01: Mead has immediately turned a dark blue-brown. Some has dissolved; the rest is still sitting in the bottom.
  • 2019-01-23: Still no signs of fermentation.
  • 2019-02-11: Still no signs of fermentation. Bet those candies included some preservatives inhibiting it. All candy is still not dissolved. Color is still very much like a bruise.
  • 2019-02-18: Stirred to encourage remaining bits of candy to dissolve and to try for a homogeneous mixture in the carboy.
  • 2020-05-17: Bottled. Did not attempt to calculate ABV because of unknown contributions from rock candy.