I attempted to run my metheglin, codenamed Druid's Delight, through a sanitized coffee filter in order to maximize the yield and minimize the loss from the re-racking. It was a horrible failure. I underestimated how quick coffee filters clog up and only succeeded in mixing all of the settled sediment back into the carboy.
Overall, no big deal. I'll just have to rack it again sooner than later.
Moving on to how it tastes. It's much dryer than my previous meads. The best way I can describe it is that it has an elixir feel to it. It warms the body as soon as it's ingested.
Recipe is here: http://www.food.com/recipe/celtic-druids-honey-mead-meade-metheglin-216215
I substituted the yeast for a packet of champagne yeast. Other than that, the recipe was followed as listed.
Recipe is here: http://www.food.com/recipe/celtic-druids-honey-mead-meade-metheglin-216215
I substituted the yeast for a packet of champagne yeast. Other than that, the recipe was followed as listed.
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