Mead Update - November 13, 2025

This week I deoxidized and stabilized the pumpkin mead after back sweetening it last week. It turned out pretty good! If I had to do it again I would go a little less heavy on the amount of spices or the amount of time I left them in. Still, it turned out nice and I can't wait to see how it tastes after a few weeks in the bottle. 

I've got a batch of ginger peach cyser going now. Well, it's just peach at the moment. It still has a week or two of fermentation left before I can test it, rack it, and add the ginger. I also got some peach syrup to use as a sweetener if it needs a little more post-fermentation sugar or an extra kick of peach flavor.