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Mead update
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.
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.
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.
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.