Well done that man!
My mug has just dispensed the morning ration of Lapsang Suchong (I only drink the stuff to annoy Lester!) and the mission patch is sewn onto my flying suit, awaiting a paragliding holiday in a couple of weeks.
We're obliged to spaceplane fan Mike Kimber for sending over the first evidence we've received of our magnificent Low Orbit Helium Assisted Navigator (LOHAN) mug in the wild, and being put to extremely laudable use. Mike wrote: "A while ago you published a recipe for a super strength mead in honour of the LOHAN project... Well …
The last 3 have been scaled up to 5 gal (US) and have had some experimentation. Although I think I got the wrong kind of yeast... they don't stop @ 18%. The last batch tested at 30% ABV.
I shredded an orange into the mix prior to fermentation, it seems that fed the yeast enough to give them super powers. When everything was mixed (before the orange) it was rated at 28% sugar, when I racked it into the aging container, it had 0% sugar - I had to add more honey (~6%) to make it drinkable. After aging the hydrometer said it was 4% sugar. I did skimp on the aging time, I only let it age for 6 weeks. It was delicious stuff, but it would catch one by surprise.
For my current batch I started 3 months ago: replaced 1kg of sugar with 1kg of maple sugar, and have been aging it with cinnamon, nutmeg, clove, and 2 vanilla beans. I'll be handing out bottles as Christmas presents. It tastes like Christmas in your mouth.
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