Update 6/27/14 - Spiked with metabisulfite, backsweetened with 3 oz of buckwheat honey (what I had,...wish it were orange here), added a tannin tincture (over-steeped Peet's Osmanthus Fancy), and bottled. Who wants some?
Made some more mead. Yaaaaay. I'm still kind of just playing when making mead. One of these days I'll have more time to plan it out and take it more seriously. There was talk of making a pyment (Sauv blanc juice and orange blossom honey? yum) today, but that was more thought than I wanted to put in just now.
Mead Batch #05
-5lbs Orange Blossom honey
-10lbs Macerated Pluots
-Water to 3 gallons
-1tsp pectic enzyme
~3g BA-11 dry yeast, rehydrated with GoFerm
OG: 1.090ish (calculated from honey and estimated sugar content of pluots)
Macerated/pitted pluots, stuck them in the freezer for a month or two. Thawed yesterday. Mixed honey and water, poured pluots into mesh bag, stirred in with must and pectic enzyme. Mixed in rehydrated yeast.