Bikerscum - Patrick St. Jean

I got my second batch of mead started today. It's pretty much the same as the previous one, except that I'm using Wyeast's 4632 Dry Mead yeast. It's a test now to see how the two different yeasts work with the same recipe.

I also got the dunkelweizen bottled. I'm thinking that I may have cut out a little too much hops but even without aging it tastes good. Two weeks in the bottles and I'll be posting an update.