Hey there everyone. First post!
Started my first mead three days ago. Bubbling pretty good now. 1 gal spring water/1lb orange blossom/2lb MI wildflower/D47... I intend to just secondary this and let it sit but I have questions for my next batch.
I have never brewed or fermented anything before.
If I understand this right honey added at the start is mostly consumed and turned into alcohol.
So I was thinking of making a two gal batch next with 6lbs of wildflower. Let it finish primary and then rack it into two separate secondary fermenters. One with a single lb of Bavarian forest honey and the other with a lb Acacia honey.
Was just wondering if there was anything fundamentally wrong with this plan and secondly if I could realistically expect a difference in flavor.
Sorry if its a super newb question but I am super newb so not sorry.
Started my first mead three days ago. Bubbling pretty good now. 1 gal spring water/1lb orange blossom/2lb MI wildflower/D47... I intend to just secondary this and let it sit but I have questions for my next batch.
I have never brewed or fermented anything before.
If I understand this right honey added at the start is mostly consumed and turned into alcohol.
So I was thinking of making a two gal batch next with 6lbs of wildflower. Let it finish primary and then rack it into two separate secondary fermenters. One with a single lb of Bavarian forest honey and the other with a lb Acacia honey.
Was just wondering if there was anything fundamentally wrong with this plan and secondly if I could realistically expect a difference in flavor.
Sorry if its a super newb question but I am super newb so not sorry.