The Dark Mead Lives!

The yeast in the Dark Mead started working again. I hope this brings the sweetness down, The sample I had when I racked it on 1/29/06 was too sweet and the alcohol flavor was overpowering. Notice the foam on top. When I racked the Dark Mead, the foam from the yeast had subsided and the Dark Mead was almost as clear and foam free as the cyser in the photo from 1/29/06.

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