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Honey over the Moon Honey Moonshine

 
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I was reading the Dandelion Wine thread and someone mentioned: "honey over the moon honey moonshine".

https://permies.com/t/14340/making-dandelion-wine#127790

I wonder how this differs from mead?

Has anyone made this?

I asked Google who gave me this:



Source

I also found some YouTube:





 
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Anne, I've made a bit of mead in my day. It only differs from mead in that it is using a weak ratio and is distilled instead of racking off. Mead is made using a wine process and only the solid sediment is removed before bottling, distillation uses heat to separate the alcohols and remove them from the water and other remaining flavor compounds.

Here is a pretty basic Mead recipe. My starting ratio was about 3 pounds of honey per gallon and the wine yeast mentioned. mead recipe
 
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Ditto everything Cat said!

I've made some mead... some of it is hitting four years old and finally tasting  sweet rather than rocket fuel. I might of used cider to make it a Cyser but miscalculate total sugar. It spike the ABV and unfortunately  This reminds me I need to crack open a bottle and see how it is.

 
Cat Knight
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Timothy Norton wrote:

I've made some mead... some of it is hitting four years old and finally tasting  sweet rather than rocket fuel.



I aged mine much longer than most people do as well. I would rack for a year before bottling. I never took hydrometer readings, but I think it is safe to say that I was above the 8.2 % Colorado favored.

Do/did you use potassium metabisulfite to prevent your bottles exploding? Glass grenades suck. Or were you bottling like beer and keeping it refrigerated? Do you know of any other way to stop the yeast action after bottling?
 
Timothy Norton
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I have used campden tablets (potassium metabisulfite) as my standard but I do have Potassium Sorbate on hand specifically for back sweetening meads.

This should give you a good rundown of the why/how to each. https://www.smartwinemaking.com/post/potassium-sorbate-vs-potassium-metabisulfite

I tend to make dryer meads because I know I can do it, backsweetening is new to me and I'm still refining the process to where I would like it.
 
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