That S word, and mead -

 I woke up the other morning to this.  The only redeeming feature was that there were some patches of blue sky and no wind.   I grabbed the camera and played with camera settings.  It was pretty early and the sun wasn't really up yet.   The view across the road was really postcard pretty but I was in my pyjamas, parka and barn boots and thought that maybe it was better to stay closer to home.

Sadly, by the time I got back inside and started feeding the cats, the blue sky had vanished.  Sadly, we've had more snow since then, including one horrible day dumping although a small amount of snow, only 12 cm, it was a sticky, wet snow which clung to everything including the roads.   I am so not ready for this weather!

A few weeks ago I made some mead.  A hydromel to be exact as I'm not fond of higher alcohol drinks.   A hydromel is a lower alcohol volume mead.  I'd read a lot about it being a watered mead, but then someone called it a session mead, which is much more attractive.   I'd wanted to do two types of fruits, frozen blackberries from my garden and commercially frozen cherries,  in the secondaries, to try different flavours.   Because I hadn't prepared ahead of time, it took me forever to get the blackberries thawed and strained of most of the seeds.   Such bad planning on my part.    I used a bit of pectin enzyme, to help it clear.   The black cherries went straight from the freezer and into the food processor, rather than thawing and mashing, simply because I was running out of time, stupid blackberries.  The last bit of mead in the big carboy filled up a 2 litre carboy, which I left plain for comparison.  Because I didn't chemically kill the yeast, after a couple of days, the fruited carboys showed signs of renewed fermentation, so I popped them into to the sunporch where it is too cold for the yeast.       I'll let it sit there for a few weeks while I figure out what to do next.

I used 2.5 gallons of water, 3 lbs of honey and a packet of Lavlin EC-118 yeast.   Because I tossed in the yeast while the water was probably still too warm, when it cooled, I added a packet of Cooper's Ale yeast, which I had on hand, just to be sure.  I've never used a Cooper's yeast before, so I'm not sure what to expect in terms of flavour.  The packet of yeast was an impulse purchase when I needed an emergency back up last year as it was very inexpensive compared to the other yeasts available.  It's been sitting in my fridge every since.

After the primary fermentation had stopped, I racked the hydromel over the fruits, into smaller carboys, dividing it up into 3 batches, the blackberry, from my own home grown blackberries, the cherry, from commercial frozen cherries and plain.  At some point I'll have to bottle and decide what to do about keeping the sugars from the fruits from fermenting once the mead warms up.