Putting a gallon of solera mead over some tequila-barrel chips that we've been carting around for a while.

Ingredients in this batch

  • Approx. 1 gallons solera mead, mostly fermented.
  • ½ oz. dried tequila-barrel chips from the homebrew supply store..
  • approx. ⅕ packet Super Kleer, added on 9 August 2019.

Procedure

Sanitized a one-gallon carboy. Weighed and dropped in chips. Pumped mead over them. Popped on a stopper and filled an airlock.

Secondary fermentation began: 20 March 2019.
Bottling date: 30 September 2019
Final gravity: 0.998.
Estimated ABV: Approx. 13%.

Yield:

  • 7 x 500mL wine bottles

Total: 3.5 liters.

Observations

  • 2019-08-09: Added approximately one-fifth of the first packet of Super Kleer to the carboy.
  • 2019-09-30: Bottled, yielding three and a half liters of mead.