Mead and other brewing update

[mrsbrown]

The magic number is 1040.  That's the hydrometer reading of the mead.

The mead had stopped bubbling, except for changes in temperature, but there is still sugar to be made into alcohol.

So tonight I added yeast nutrient (about a teaspoon) and a new batch of yeast.  The yeast is EC something, and was described as a good "killer" yeast.  It will kill the old yeast, if there's any left, and start the process again.

If all goes well, we should be able to bottle the mead for secondary fermenting in two weeks or so and it will likely be drinkable at Festival.  The good news is that the mead is quite tasty, even at this stage.

I think we'll put the mead into bottles instead of one of the Abbotsford kegs because Festival is only 66 days away, that's less than 10weeks.

Allowing at least 4 weeks in the keg and 2 weeks fermenting plus a week for faff, means that the mead has to be out of the large fermenter in the next 3 weeks so we can make the Festival beer.

doushkasmum can you make cider in your big fermenter?

Comments

[mrsbrown.livejournal.com]

The mead's not ours. St Barts got a grant to buy a lot of honey, which we used to make this mead.

If we bottle it we will be able to share it most easily amongst its owners.

We need to get it out of my large fermenter so we can make the abbotsford keg filler for festival.

So, not many bottles of mead in our campsite - we'll just visit St Barts to get some.

[sjkasabi.livejournal.com]

Ah, it's that mead. Sorry, didn't realise. Yay for bottles!