Peter Pichler >
> Quixote wrote:

> I was very lax with record keeping on it. It was enough Texas wildflower
> honey and water to get a spg of 1.110 in a gallon primary. Forget what
> yeast, but it may have been Flor Sherry, as my yeast picks were limited
> then. I did not boil the honey, as I was afraid it might steal some of the
> honey flavor that I love, and so it took some fining. Some bentonite did
> the trick. It also went pretty dry for my taste so I back sweetened with
> just a touch of invert sugar and sorbate. Been in the bottle about six
> months now.

> Flor Sherry? Bentonite? Spg? Sorbate? You are too scientific, mate ;-)

> I made three 1-gal batches, as I had three jars (linden, forest and
> multifloral) to spare. I used one jar (~900g or 2lb) per gallon. Dunno
> what the SG was as I only purchased a hydrometer much later. I poured
> the honey into boiling water and kept just below boiling for about 20
> min. It dissolves better that way. I have read that I was supposed to
> skim the froth, but there was not much froth to skim anyway.

Next time keep your water between 140-158F (60-70C)

> For yeast I just used dried baking yeast called Young's
> from a local supermarket (UK). No idea what strain.

I was not aware baking yeast came in strains. But I have
heard prisoners use baking yeast to make alcohol.

> After about a month of primary fermentation, I racked to a
> new demijohn with 500g of raisins. The extra sugar boost
> from the raisins restarted the fermentation.

The raisins may have saved your meads from the baking yeast
by adding a very strong flavor to the mead.

> When it stopped, I racked again and left alone for a couple
> more months to clear. I have no idea how much alcohol is in
> it, but it tastes quite potent and smooth even when it is
> only a few months old.

> Here is my first question, before my ISP wakes up and gives me
> rec.crafts.meadmaking: boiling the honey and skimming the froth is
> supposed to remove the proteins and thus speed up clearing. But aren't
> yeast, being living organisms, also made of protein?

I'll venture a guess of 9.5% to 10.5%

Dick