So.
Hi.
So I am a newbie.
It was one late night. I was drunk, I had friends over. I got a wine making kit for christmas. I decided to make mead. I sort of followed this
http://davespicks.com/writing/mme/cgmrecipe.html
which is the recipe for mead made good, although when I tried to make it, I couldn't find hops as they are apparently difficult to find. I know things got a little hazy about the required honey part. I'm afraid I cleaned out every single honey bottle I had at home, and I am way *way* past the 10 pounds of honey required for this.
It's now been more than 45 days since I put it in a glass carboy and it's *very* slow fermenting. I did a second load of some Red Star Pasteur Champagne about 2 weeks later and it's still slowly bubbling.
Is there even a way to fix this? I checked everything I did and the carboy was sterilized with c-brite, as the was the airlock, and all the stuff in the interim.
Is there even a description of how-bad-this-mead-could-be? The smell coming off it is pure bread/yeast. Did I add too much yeast, or underestimate how much time is involved? I figure by 45 days it might start to smell at least like something but a loaf of bread.
Thanks in advance
The color is like liquid caramel
Hi.
So I am a newbie.
It was one late night. I was drunk, I had friends over. I got a wine making kit for christmas. I decided to make mead. I sort of followed this
http://davespicks.com/writing/mme/cgmrecipe.html
which is the recipe for mead made good, although when I tried to make it, I couldn't find hops as they are apparently difficult to find. I know things got a little hazy about the required honey part. I'm afraid I cleaned out every single honey bottle I had at home, and I am way *way* past the 10 pounds of honey required for this.
It's now been more than 45 days since I put it in a glass carboy and it's *very* slow fermenting. I did a second load of some Red Star Pasteur Champagne about 2 weeks later and it's still slowly bubbling.
Is there even a way to fix this? I checked everything I did and the carboy was sterilized with c-brite, as the was the airlock, and all the stuff in the interim.
Is there even a description of how-bad-this-mead-could-be? The smell coming off it is pure bread/yeast. Did I add too much yeast, or underestimate how much time is involved? I figure by 45 days it might start to smell at least like something but a loaf of bread.
Thanks in advance
The color is like liquid caramel