Cabernet Sauvignon and Honey Mead Going Simultaneously
I have simultaneous batches of an original recipe of honey mead (recipe consisting of a bunch-load of clover honey from Walmart, some tea, cloves, and water), and a California Cabernet Sauvignon bubbling nicely in their respective fermenters. I made the mead before I left for 6 months, and it didn’t finish fermenting, so after six-months in the keg sitting on gas, I poured it into a primary and added champagne yeast and a bit of yeast nutrient and it’s off, cooking like a beast.
The Cabernet is smelling up that whole corner of the house. Man making wine is super super easy compared to beer and even mead. It’s just sterilize, pour, pitch yeast and cover. And, the best part is that at the end of a month I’ll have wine at 2.00 a bottle that costs 25.00 and up at the store. Yay!
Sweet! Let me know how it turns out, man.
Haha! It tastes great, I’m having a little right now! The mead is still in the secondary fermenter, but needs to come off soon.