Follow Mead Basics instructions.
Add ascorbic acid (according to the instructions on the package) at bottling time.
25 June 1994
18 July 1998
final grav.: 1.060
total alcohol: 7.5%
A sweet, complex dessert wine. Lovely red color. The complexity and acidity balance the sweetness, so that even those who don't like sweet wines tend to like it.
Initial batches were prone to rapid oxidation upon opening. Experiments with adding citric acid at brewing time or ascorbic acid at bottling time showed that ascorbic acid was the best addition for improving both flavor and color.