First off... I know there are much better ingredients out there, and even know of a semi-local shop for getting them... I just wanted to try this out first... That said, here are the ingredients and amounts I used.
128 oz distilled water
48 oz raw clover honey
1.5 cups fresh blackberries (approximately)
2 packages bread yeast
Now to the questions... I started the mead about March 5, 2013 (maybe the 6th, was stupid and didn't write it down...) I have heard that using bread yeast may shorten the overall fermenting process (and possibly leave some unusual taste), as will adding berries to the must... I guess first I want to know if anyone can confirm or deny this as definite, and second, (if so) anyone know by how much?
I ask because I am already noticing a lot of sediment at the bottom of the container, while I am sure this is perfectly normal, I am not sure it should be occurring this soon... I noticed a very faint smell of yeast from the container, so I assume it is still fermenting, but honestly know nothing of this sort of thing... Any answers/advice are welcome.
128 oz distilled water
48 oz raw clover honey
1.5 cups fresh blackberries (approximately)
2 packages bread yeast
Now to the questions... I started the mead about March 5, 2013 (maybe the 6th, was stupid and didn't write it down...) I have heard that using bread yeast may shorten the overall fermenting process (and possibly leave some unusual taste), as will adding berries to the must... I guess first I want to know if anyone can confirm or deny this as definite, and second, (if so) anyone know by how much?
I ask because I am already noticing a lot of sediment at the bottom of the container, while I am sure this is perfectly normal, I am not sure it should be occurring this soon... I noticed a very faint smell of yeast from the container, so I assume it is still fermenting, but honestly know nothing of this sort of thing... Any answers/advice are welcome.