My second 1 gallon batch of mead went dry. Absolutly dry. 1.000 dry and I still see bubbling in fluid. My first is around 1.010.
ph is perfect. 3.8 Taste.. well seems bland. No nasty flavors to be honest, but no sweetness, but I only had a very small sip.
It was 2 lbs of honey from an apple orchard and .75lbs of clover honey to 1 gallon water and like 15 raisons and 1.5 cinnomin sticks broken up. my yeast was white labs 720. just pitched it in raw without culture... again when I made this mead I knew absolutly nothing about making mead. I didnt know about specific gravity, I didnt know about ph, I didnt know about nutrients.
I didnt add nutrients, I did add a little potasium bicarb when I finally learned what it really took to make mead.. I checked the ph, and at that time the ph was under 3.2 and specific gravity was a little over 1.020. (maybe a week ago)
So just now I am cold crashing it to get the sedement out, then tomarrow I plan on adding campdon tablet and then potassium sorbate.
Next thing... do I add a 1/4 cup of honey to sweeten it up? Or do I leave it as it is? Ive never been a big white wine drinker so I wouldnt know a sweet from a dry white wine... I usually drink reds and I really wouldnt know what a dry red is to a sweet red. My wines I like are chianti and merlot.
Any advice or opinions would be appriciated!
Thank you,
Mike
ph is perfect. 3.8 Taste.. well seems bland. No nasty flavors to be honest, but no sweetness, but I only had a very small sip.
It was 2 lbs of honey from an apple orchard and .75lbs of clover honey to 1 gallon water and like 15 raisons and 1.5 cinnomin sticks broken up. my yeast was white labs 720. just pitched it in raw without culture... again when I made this mead I knew absolutly nothing about making mead. I didnt know about specific gravity, I didnt know about ph, I didnt know about nutrients.
I didnt add nutrients, I did add a little potasium bicarb when I finally learned what it really took to make mead.. I checked the ph, and at that time the ph was under 3.2 and specific gravity was a little over 1.020. (maybe a week ago)
So just now I am cold crashing it to get the sedement out, then tomarrow I plan on adding campdon tablet and then potassium sorbate.
Next thing... do I add a 1/4 cup of honey to sweeten it up? Or do I leave it as it is? Ive never been a big white wine drinker so I wouldnt know a sweet from a dry white wine... I usually drink reds and I really wouldnt know what a dry red is to a sweet red. My wines I like are chianti and merlot.
Any advice or opinions would be appriciated!
Thank you,
Mike