2006 Ambrosia
Winemakers Notes: Our 2006 Ambrosia will be the first release of this limited volume of an ancient style mead. After… Read More
2008 Mead Royale
Fermentation Brix: 26.2 Bottling pH: 3.20 Bottling Titratable Acidity: 5.1g/L Residual Sugar: (7) 69.4g/L Winemaking Notes: Wildflower honey Canada No…. Read More
2007 Mead Royale
Fermentation Brix: 23.8 Bottling pH: 3.06 Bottling Titratable Acidity: 5.2g/L Residual Sugar: (5) 46.0g/L Winemaking Notes: Wildflower honey Canada No…. Read More
2009 Mead Blanc
Harvest Brix: 27.2 Bottling pH: 3.30 Bottling Titratable Acidity: 7.3 g/L Residual Sugar: (4) 44.3 g/L Alcohol percent: 13% alc./vol…. Read More
2008 Mead Blanc
Fermentation Brix: 22.2 Bottling pH: 3.68 Bottling Titratable Acidity: 6.1 g/L Residual Sugar: (3) 34.3 g/L Winemaking Notes: This innovative… Read More
2008 Mead Noir
Fermentation Brix: 26.9 Bottling pH: 3.5 Bottling Titratable Acidity: 7.8g/L Residual Sugar: (4) 44.2 g/L Winemaking Notes: This innovative mead… Read More
2007 Mon Cherie
Fermentation Brix: 24.3 Bottling pH: 3.65 Bottling Titratable Acidity: 7.3g/L Residual Sugar: (2) 22.7g/L Winemaking Notes: Wildflower honey Canada No…. Read More
2006 Mon Cherie
Fermentation Brix: 24.3 Bottling pH: 3.65 Bottling Titratable Acidity: 7.3g/L Residual Sugar: (2) 22.7g/L Winemaking Notes: Wildflower honey Canada No…. Read More
2007 Harvest Gold
Fermentation Brix: 24.0 Bottling pH: 3.42 Bottling Titratable Acidity: 3.9g/L Residual Sugar: (2) 23.9g/L Winemaking Notes: Wildflower honey Canada No…. Read More
2006 Harvest Gold
Fermentation Brix: 24.0 Bottling pH: 3.42 Bottling Titratable Acidity: 3.9g/L Residual Sugar: (2) 23.9g/L Winemaking Notes: Wildflower honey Canada No…. Read More
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