"When in doubt....wait."

I'll explain.

I made 2 batches of mead (pure buckwheat honey and nothing else) about 6
months ago. I added yeast nutrient to both batches.

I learned later that yeast nutrient is not necessary nor recommended for
buckwheat mead, but I didn't know that then.

I used 2 different strains of yeast (EC-1118 and 71B) and was planning on
doing a side-by-side comparison (more on that in a bit).

About 2 months ago, I decided to have a barrel tasting with one of my
friends. Both meads tasted like Elmer's glue, were cloudy as h*** and, were
only worthy of the kitchen drain.

My friend advised me to dump both batches, as we surmised they may have been
spoiled one way or another.

Well, I decided, that since I didn't need the carboys just yet, might as
well wait a while.

2 months later (today) I tried both meads. To my surprise, they are both
brilliantly clear, they both have a great honey nose, and taste wonderful.
Needless to say, they are both a bit hot still from their young age.

So, there's my advice: *BE PATIENT*. I am glad I waited, otherwise I would
have dumped $60 down the drain. Instead, I have 70 bottles of buckwheat
mead to look forward too!

Now, for today's comparison tasting.

The EC-1118 is clean, crisp, and very, very clear. It is a bit hot on the
pallette, but I know that will mellow with age. It would be a very good
alternative wine with fatty foods.

The 71B is clean, crisp, fruity, and very round. Researching Lalvin's site,
71B is supposed to ferment up to 25% of malolactic acid, which it apparently
has done. It is quite a bit less hot that the other, but very tasty. it's
off dry, but still has the flavor of a dessert wine.

Other things in the works:

I just bottled 2 1/2 cases of mead made from Guajillo honey and a strong
brew of green tea. The tannins in the tea really cleared this wine quickly,
and I was not forced to use finings.

I have 5 gal of my "tree hugger mead" in the final. I am going to force
carbonate to 4 volumes of CO2 and bottle in champagne glass. Made a strong
brew of ginger root, coriander, cardamon, and sasafrass (hence the name).
Tastes like hard root beer, which will be nice with the effervescence.

I am starting a raspberry-zinfandel wine this weekend. Right now, just
assembling the requisite chemicals.

Next week, I am starting a blackberry-zinfandel with local wild-grown
blackberries. Should be fun with all the mosquitos.

Toodles.
Brian