Hi,
I started a 2 gallon batch two weeks ago, February 7th.
Here is the recipe:
6lbs clover honey(walmart brand which I heated up to 140F for 20 min)
5g Lalvin EC-1118(rehydrated at about 105F)
2 tsp yeast nutrient(DAP)
1 tsp yeast energizer
...in Spring water.
OG was 1.106, did not check pH.
Haven't touched it since starting it.
Been fermenting at about 70-72F.
I'm primary fermenting in a two gallon bucket and it seems to be doing fine so far.
My goal/plan is to rack into two gallon carboys so I can try for a traditional still show mead with one gallon and try to make a sparkling mead with the other.
I've heard it said on here it's ok to let the must sit on the lees for a long time with this yeast but I was planning to rack two weeks from pitching the yeast around Feb 21st.
What do you think??
Thanks everyone.
I started a 2 gallon batch two weeks ago, February 7th.
Here is the recipe:
6lbs clover honey(walmart brand which I heated up to 140F for 20 min)
5g Lalvin EC-1118(rehydrated at about 105F)
2 tsp yeast nutrient(DAP)
1 tsp yeast energizer
...in Spring water.
OG was 1.106, did not check pH.
Haven't touched it since starting it.
Been fermenting at about 70-72F.
I'm primary fermenting in a two gallon bucket and it seems to be doing fine so far.
My goal/plan is to rack into two gallon carboys so I can try for a traditional still show mead with one gallon and try to make a sparkling mead with the other.
I've heard it said on here it's ok to let the must sit on the lees for a long time with this yeast but I was planning to rack two weeks from pitching the yeast around Feb 21st.
What do you think??
Thanks everyone.