5 replies to this topic

[Mark J]

 1.jpg   32.78K   22 downloads

This is my Spice Mead I bottled today from a 3 gallon batch I started in November.
I used 9 lbs of Clover honey, 3 cinnamon stick, 1.5 tsp ground ginger, 1.5 tsp ground nutmeg, 1.5 tsp allspice & 1 clove. I used Lalvin 71B & fermented to dry. "YUCK" Last month I added a Bentonite slurry & used a degassing wand to mix it. (Kill 2 birds with one stone) Yesterday I made a syrup using 4.5 cups of Xyla. (Xylitol) & added it to the mead after racking & used a degassing wand to mix it.

This is the pic I used to make the label.

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[tim221]

+1 to the label!

[S Hofner]

You said "yuck" last month. Has what you've done to it since seemed to improve it?

[Mark J]

You said "yuck" last month. Has what you've done to it since seemed to improve it?

Yes, I added 4.5 cups of Xyla. I don't like dry!

[saramc]

Out of curiosity, does the hydrometer change at all with the addition of xylitol? Or is it a pure "taste" project?
Have you used xylitol with other wines, and if so, how are they holding up as they age (if they last long enough to age)?


+1 to your label also...nice.

[Mark J]

Out of curiosity, does the hydrometer change at all with the addition of xylitol? Or is it a pure "taste" project?
Have you used xylitol with other wines, and if so, how are they holding up as they age (if they last long enough to age)?


+1 to your label also...nice.

This is my first time using xylitol & I didn't do a S.G. reading after using it, SORRY!

This is their website http://www.xylitolusa.com/