Mead update

[mrsbrown]

It's been burbling along, a bubble every 2 minutes or so for about 4 weeks. Actually, it was slow to start but has been pretty consistent for the last 3 weeks.

The fermenter has reported that the temperature is 17 degrees for most of the time. It got up to 19degrees for about two days.

Today I've taken some out and tested the specific gravity - its 1072 and doesn't seem to have progressed very far on its journey to alcohol.

It's very bubbly in the hydrometer container, and I'm about to taste it.

Hmmm, the reading now is 1060. I think the bubbles are holding the hydrometer up higher than the sugar content would normally. I'll leave it to go flat and then read it again.

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OK, 2 hours later and the reading is still 1060. So it's 1.8% alcohol - not quite what those St Barts people had in mind, I think.

btw, it tastes yummy, which is just as well, 'cos I think the plan is to drink it on Friday night

Otherwise we could just take 5 litres or so to the event and keep the rest (25 litres) fermenting until it stops.

Please comment if you have an opinion.

Comments

[villana.livejournal.com]

I'd leave as much of it as you can, for as long as you can... wouldn't want to waste all that yummy honey when the brew could still get better.

[celsa.livejournal.com]

Um... take out five litres, put it in a biiiig container, fortify it with something, dilute it with something else... add some spices and voila! Spiced mead punch!

Wot she said

[doushkasmum.livejournal.com]

I like both of these. Obviously the "quick mead" hasn't happened. You seem to have slow mead. I believe this takes some months and is worth waiting for. Summer may be an issue ....

Mead punch sounds pretty good! So does yummy low alcohol stuff actually. I plan for this weeks drinking to happen on Saturday. But the St Bart's people aren't coming to that 8~>

[evildrakey.livejournal.com]

Did you add yeast nutrient of some kind? Yeast maybe nutrient (B vits and nitrogen) deficient...