J
John Pilson
Guest
Guest
Well, I'm a first time mead maker, and something ain't going right. Remember, I'm a ding-dong, so use some simple words and general understanding in your replies.
I started in Feb. with a 5 gallon batch of mead. 15 lbs. honey, glass carboy, some starter fert., a dash of lemon juice. Heated up the honey with water, skimmed it, put it in bottle, added champagne yeast after cooling to about 70 degrees or so, and lo-and-behold all is well with the world for a few months as the airlock was bubbling away. Then it stopped, and I racked it into another carboy. To fill up the remaining airspace I added some water and a cup of maple syrup. I had no more honey, but was told I should add water to fill the carboy to within a couple inches of the top and that the water should have the same sugar % as what I had started with. I pretty much ballparked the amount of maple syrup.
Anyway, airlock re-installed, and there was no further fermentation. Still hasn't been, and it's been maybe 6-8 weeks now. The carboy just sits on a counter in the kitchen with a towel wrapped around it to keep the light out.
What's up? And what can I do about it? Am I done and ready to bottle, or just plain "done"?
Thanks for any help.
John
I started in Feb. with a 5 gallon batch of mead. 15 lbs. honey, glass carboy, some starter fert., a dash of lemon juice. Heated up the honey with water, skimmed it, put it in bottle, added champagne yeast after cooling to about 70 degrees or so, and lo-and-behold all is well with the world for a few months as the airlock was bubbling away. Then it stopped, and I racked it into another carboy. To fill up the remaining airspace I added some water and a cup of maple syrup. I had no more honey, but was told I should add water to fill the carboy to within a couple inches of the top and that the water should have the same sugar % as what I had started with. I pretty much ballparked the amount of maple syrup.
Anyway, airlock re-installed, and there was no further fermentation. Still hasn't been, and it's been maybe 6-8 weeks now. The carboy just sits on a counter in the kitchen with a towel wrapped around it to keep the light out.
What's up? And what can I do about it? Am I done and ready to bottle, or just plain "done"?
Thanks for any help.
John