Fruit Metheglin

Thanks to Tim G. Bate for the inspiration for this metheglin recipe with his "Brewshack Metheglin" recipe found also here at the Beer Recipitator. This is my own adaption of his recipe adjusting for my own tastes and available contents.

Brewer:	Harry's Homebrew		Email:	hstearns@centurytel.net
Beer:	Fruit Metheglin		Style:	Mead
Type:	Extract		Size:	5 gallons
Color:	0 HCU (~0 SRM)		Bitterness:	0 IBU
OG:	1.090		FG:	1.000
Alcohol:	11.7% v/v (9.2% w/w)
Water:	Well water, filtered and softened. Added one tsp. gypsum.
Boil:	15 minutes	SG 1.226	2 gallons
	2 lb. Corn sugar 9 lb. Honey
	Added one oz. grated ginger, 1/2 tsp. Irish Moss, 1 tsp acid blend, 3 tsp. yeast nutrient. Also added juuice from canned fruits. Added and steeped for additional 15 minutes: 29 oz. can of peaches in heavy syrup (diced), 6 lb. 9 oz. can of diced pears, 8 oz. frozen mixed berries.
Hops:
Yeast:	White Labs Sweet Mead/Wine yeast WLP720, also dried Munton & Fison Ale Yeast
Log:	To primary over bag of ice (for fast cooling). Added water to reach 5 gallons. Pitched yeast 3:45 pm 11/5/05. Fermentation noticed within 2 hours.

Recipe posted 11/05/05.