Mead from Honey, Golden Syrup and pears.

1 x glass of honey (Aldi - about 500 ml.)
1 x 2 pound can of Golden Syrup
5 ripe pears (don't know what kind)

Heat water to about 50 - 60 degrees C. Add the golden syrup and honey. Stir until dissolved.
Add some lemon acid and a bit of tartaric acid.

Cut pears up in smallish pieces, add to the mixture and let cool down.
Add pectolase, yeast nutrient, add activated champagne yeast.

2011.03.20 starting SG = 1085
2011.03.9 SG=990 Stopped fermentation, next step is to put into glass for aging.

abdji breferm kit FINISHED

24th March 2011
Started 24th March 2011
Used Dark Spray Malt in place of sugar. a bit too much water added.
At 29 degrees Centigrade the gravity SG of 10.5 litres was 1052. Added 200 grams white sugar.
 Fermenting nicely, foamy.
I did not boil the water.

Results are very good, very strong though. I should not have used the Dark Spraymalt - delicate spraymalt would have been better. Very bitter now.

Forest Fruit and grape juice:FINISHED

Red grape juice,
Frozen Forest Fruit (Black Fruit) from Aldi -500 grams.


Red grape juice has SG of 1060. Added some sugar - about 200 grams.

Started

• 14.03.2011 Primary fermenter. SG about 1060-1065
• 20.03.2011 - racked to glass demijohn. SG: 985. Raised gravity by 30 points = 3x120 grams of sugar=360 grams.
• 28.03.2011 SG=1002
• 29.03.2011 poured a liter of wine into a pot, heated up, added chopped banana and 50 grams raisins. Added 84 grams sugar Poured back into the demijohn. Taste a bit too sharp, not much body due to lack of grape concentrate or raisins / banana added earlier.
• 30.03.2011 Stopped, very good, brown,
  
• 19.05.2011 Gravity 990. Much nicer but a bit too thin. Still - added 120 grams sugar to raise gravity by 10 points.
• Boiled some - about a litre and steeped 6 bags of berry / wild berry herbal tea in it for 10 minutes. Result remains to be seen - darker and properly sweeter but a bit strange taste of the tea remain - not bad though.