Hi
So I have several batches (20) gallons or so, of different things. All of them are fairly close to the same age/progress as I only started a few months back. I read where things move like a co-sign as a mead ages. I have also been reading like crazy how to make different adjustments to counter balance differences.
I am unsure if I need to be doing much at this point. I feel an urge to. But I suspect that is my impatience manifesting it's self. I have to constantly tell my self to take it easy. A few days, weeks, even months doesn't really matter in the time frame we're dealing with. I think maybe I feel I need to start doing something because I don't want to wait for ever for it to start to clear and then muck things up by adding clouds into the process.
Do you have a general rule of thumb as to when/how you start moving towards a finished product?
Just so you know. All my things are at a point where all of the gross lees are gone. Some things have a fine dust left in the carboys right now. Some of the ones that were made with 71B I have racked a few more times more than my BOMMs because I read that yeast is not one to sit on.
In general most of everything I think is ok, or even pretty good. As far as my newbee noise/mouth can tell. Mostly I still have things that are way to tart. Tart cherries, raspberries, mango ect. And then some are a bit too sweet. And a cyser that I'm not even really sure what it should taste like. Right now it's wayyyyy to clovey.
Any way. It would be nice to hear from you guys /gals that have been at it a while.
Thanks
Ryan
So I have several batches (20) gallons or so, of different things. All of them are fairly close to the same age/progress as I only started a few months back. I read where things move like a co-sign as a mead ages. I have also been reading like crazy how to make different adjustments to counter balance differences.
I am unsure if I need to be doing much at this point. I feel an urge to. But I suspect that is my impatience manifesting it's self. I have to constantly tell my self to take it easy. A few days, weeks, even months doesn't really matter in the time frame we're dealing with. I think maybe I feel I need to start doing something because I don't want to wait for ever for it to start to clear and then muck things up by adding clouds into the process.
Do you have a general rule of thumb as to when/how you start moving towards a finished product?
Just so you know. All my things are at a point where all of the gross lees are gone. Some things have a fine dust left in the carboys right now. Some of the ones that were made with 71B I have racked a few more times more than my BOMMs because I read that yeast is not one to sit on.
In general most of everything I think is ok, or even pretty good. As far as my newbee noise/mouth can tell. Mostly I still have things that are way to tart. Tart cherries, raspberries, mango ect. And then some are a bit too sweet. And a cyser that I'm not even really sure what it should taste like. Right now it's wayyyyy to clovey.
Any way. It would be nice to hear from you guys /gals that have been at it a while.
Thanks
Ryan