- Nov 5, 2006
- Reaction score
- Raleigh, NC, USA
Since last August I'm been posting "XXX in Detail" blogs, which go into detail regarding a batch of wine. I don't do this for all batches; only those where there's something different to make it worth the effort. I've been posting my notes on my site since 1999, and backdated notes (well, as much as I saved) from batches back to 1981.Post up a thread so we can watch your coffee mead project.
I hadn't thought about it, but the Coffee Mead is worth an "in Detail" treatment. I'm still deciding exactly what to do -- I considered making it beer strength (~7% ABV) and possibly sparkling it, but the wine will benefit from backsweetening. I'm leaning towards table wine strength (12-14% ABV), adding a bit of vanilla extract, and possibly chocolate. Decisions, decisions, decision .....