Batch 151: Big Rock Candy Mountain
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.