Chouchen made different than last time

/ andyshomebrewkitchen
#andyshomebrewkitchen #homemade #mead

[@eddavanleemputten9232]

Seems to me this is going to turn out lovely! On my end I’ve finally managed to rack, balance, back sweeten and bottle my banana and tart cherry meads (with help: the old back and leg are still causing trouble). I’ve added fresh passionfruit pulp to the passionfruit mead as it was a bit meh on the aroma and I want to finish that one semi-dry. Aldi had an offer on elderberry juice and I couldn’t resist so I started an elderberry mead: just the juice, some wine tannin, wildflower honey, yeast nutrient, pectic enzyme and the juice. It’s happily bubbling away. Planning on giving the quince mead its first tasting soon. I want to wait until it’s well past the 6-month mark. Tomorrow I might schedule a serious petal-picking session to start this year’s batch of dandelion mead. Last year’s batch turned out delicious. Looking forward to your next video!

[@AndysHomebrewKitchen]

Let me know how the quince tastes and the elderberry sounds lovely. All sounds good, except your back and leg, I'll send some positive thoughts to you.

[@eddavanleemputten9232]

@@AndysHomebrewKitchen - I’ll be sure to update you on the quince mead! I’m tempted to have a taste already, but want to wait a few more weeks yet. Quince are ripe in September-October where I live, so it’s roughly 6-7 months post-pitch now. I could try it… but I’d rather wait until it’s closer to a year old as every source I consulted advises a 1-year wait. Agonising, but it does mean that if I do wait that long it takes me right into the new quince season (September through to December, with most of the harvest in October). I’ll keep you updated as soon as I crack that first bottle!