Mead: Pasteur Red

Just tonight I just started a mead with Red Star “Pasteur Red” yeast. Ask me in 6 months how it came out. :-)

  • 1/4 tsp Red Star Pasteur Red yeast
  • 1/4 tsp yeast nutrient
  • 2.5 lbs Rainbow Raw Blackberry Honey from Oregon
  • almost 1 gallon bottled water
  • shake, put an airlock on it, stuck it in the corner of the closet

4 Comments

  1. Alexis says:

    Is it 6 months yet??

  2. lee says:

    ;-)
    Almost!

  3. Jeff says:

    If you are making mead, don’t expect it to be truely drinkable for at least three years- and5 is better.

  4. lee says:

    I drank 16 ounces (2 mason jars) at the Hacker Dojo party on Saturday. It was “barely passable”. Bland taste… a little sparkley but not enough, interesting beginning aftertaste, too long on the tongue at the end. But it got me drunk, which was good. In another few months I’ll drink some more. Sure, I’d love to wait 5 years but I don’t have the space to store it.

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