I started my first batch of mead; Dec, 21,2010. Of course it hasn't even been a month yet, but as I'm reading more and more while it ferments, I realize I really should have just gotten the hydrometer at the beginning....whoops. Well, now i could get one, but still wouldn't know my original SG. Any advice on how to proceed from here would be greatly appreciated. Recipe is as follows:
Batch size: 5 US Gal
Honey Type: Local Raw, Oregon, bees probably fed on blackberry, clover,wildflower, etc.
SG Goal: low...
%ABV Goal: at least 16%
Ingredients:
1 1/4 Gal Honey
5Gal Water
Other ingredients- 2 tsp Wormwood
- 2 1/2 Anise Stars
- 1" Vanilla Bean
DAP/Energizer- None
1 Package yeast- Lalvin EC-1118
PROCEDURE: Warmed filtered water to honey-dissolving temp. Dissolved honey in 3 gal water. added water to bring to 5gal. Dissolved yeast in 105degF filtered water. added to the must once at about 105degF also. Added additional ingredients. YES everything was sanitized. Vigorously stirred/shook to get oxygen content up. (using 5gal plastic bucket as fermenter..im cheap)
Everything looks fine,but im lost on ABV or reference time to rack.
THANKS
Batch size: 5 US Gal
Honey Type: Local Raw, Oregon, bees probably fed on blackberry, clover,wildflower, etc.
SG Goal: low...
%ABV Goal: at least 16%
Ingredients:
1 1/4 Gal Honey
5Gal Water
Other ingredients- 2 tsp Wormwood
- 2 1/2 Anise Stars
- 1" Vanilla Bean
DAP/Energizer- None
1 Package yeast- Lalvin EC-1118
PROCEDURE: Warmed filtered water to honey-dissolving temp. Dissolved honey in 3 gal water. added water to bring to 5gal. Dissolved yeast in 105degF filtered water. added to the must once at about 105degF also. Added additional ingredients. YES everything was sanitized. Vigorously stirred/shook to get oxygen content up. (using 5gal plastic bucket as fermenter..im cheap)
Everything looks fine,but im lost on ABV or reference time to rack.
THANKS