We had even more quinces so decided to do a second batch of mead with the poaching liquid.

This batch we also added honey from our hives in order to target a higher ABV.

I'm also switching from Lalvin 71B to Lalvin K1V-1116

Recipe

• 5lbs clover honey
• 3.5lbs Wildflower honey from my hives
• 1gal Quince poaching water
• 2pk Lalvin K1V-1116
• 12.5g Fermaid Go-Ferm
• 18.1g Fermaid-O

Data

SG: 1.152
Adj SG: 1.108
FG: 1.008
ABV: 13.13%
Ferm Temp: 63-66F (ambient in fermenting room)

Steps

We again boiled the poaching liquid, and dissolved the honey in the liquid when it was below 150F. This time we used a mix of commercial wildflower honey and 3.5lbs of honey from our hives (from 2021)

Filtered tap water was added to make a final volume of 3 gallons.

150ml of 50c water was used to disolve 12.5g of Fermaid GoFerm. Yeast was added to the mixture after its temperature dropped below 40C. A small amount of must was added to the mixture to further drop the temperature.

I pitched into the must and aerated heavily.

Unfortunately a miscalculation of the SG with my honey addition was made. The SG at 3gallons was around 1.152 which has a potential alcohol of over 18%. We were targeting around 13-14% so I will be diluting further with 4 litres of fresh water, which will bring SG to around 1.110.

Fermentation is very active at the 24hr mark after diluting the batch.

This nutrition schedule is going to be a bit of a guess but is based on TOSNA. I am including only small YAN contribution from the quince, while it is likely larger.

Nutrition Schedule:
0hr 12.5g Fermaid Go-Ferm
24hr 4.5g Fermaid-O
48hr 4.5g Fermaid-O
72hr 4.5g Fermaid-O
6 days 4.5g Fermaid-O

Feb 11 2025 - I racked the mead off the lees finally. I had intended on doing this after just 6 weeks of primary, but unfortunately life got in the way and I was unable to.

May 18 2025 - Bottled into a mix of 750mL and 375mL bottles. I wanted to have an option of size for possibly entering into competitions as well as gifting to people.

Tasting at bottling the spice has definitely subdued but is very present, the alcohol is also present but not noticeable. It definitely needs some more age, but is very drinkable at present stage.

June 10 2025 - Tasting after bottling shows that it could have used an acid adjustment at the end, but likely will age to a better place.