What would you call it?

[6470zzy]

After all these years, you'd think not, but as it turns out, for wine and mead, I've only ever used one brand of yeast, and for meads only three yeasts.

See this, I find these very high quality for wine and mead: http://www.lalvinyeast.com/strains.asp

For mead, I've only ever used D47, K1-V1116(aka "killer yeast), and EC-1118

Thanks for that, I am a big fan of both D47 and K1-V1116. I quite often have used K1-V1116 in higher gravity ales with good results.

Cheers

[Laripu]

I posted on the "what's everybody suppin'" thread about another mead I'm having right now. For that one, everything was on the label.

(Edited in 2017 ... 'mass' corrected to 'mead')

[Laripu]

Let us know how it goes. Galangal and sorrel are both fantastic flavours.

Well, it's been 9 years. I've hardly touched this over the years. A quick look shows 6 litres left after the 500 ml bottle I opened.

The aging has certainly improved it. The mustiness from the Jamaican sorrel is still present, but muted. Galangal still yields some heat, again muted. The flavours have blended harmoniously. You can't tell where the honey leaves off and the grape concentrate begins.

It is lightly carbonated, but doesn't need to be. It would be better without the carbonation. But after 5 minutes the carbonation in the glass is mostly dissipated, because I poured it without refrigeration. Perfect.

SWMBO just tasted it and likes it too.

You wanted an update ... you got it.