Hey new guy here. Hello to all. So I've been making mead for a while now, and I've run into something thats never happened before. I've searched online but cant find an answer, so I joined here hoping for an answer.
I made a batch of apple cinnamon mead. It smells absolutely fantastic. Very nice aroma with both the fruit and the alcohol cent. When I tested with my hydrometer, it came back at around 8-10% potiental in the beginning. I let it ferment for about 2 weeks, then siphoned it once. Let it go two more weeks then siphoned it again.
During the second siphon I did a taste and hydrometer test. The hydrometer sunk to the bottom and did not float at all. So I did a taste test and the flavor was fantastic, but it burned like whisky going down.
Why does my hydrometer not float at all, and why is it so harsh?
My ingredients where pretty basic. 1 gallon mix. 3 lbs of honey. 1 apple chopped, 2 cinnamon sticks, and a package of red star bread yeast (wanted to try something different). Do you think the bread yeast is causing the harshness?
I made a batch of apple cinnamon mead. It smells absolutely fantastic. Very nice aroma with both the fruit and the alcohol cent. When I tested with my hydrometer, it came back at around 8-10% potiental in the beginning. I let it ferment for about 2 weeks, then siphoned it once. Let it go two more weeks then siphoned it again.
During the second siphon I did a taste and hydrometer test. The hydrometer sunk to the bottom and did not float at all. So I did a taste test and the flavor was fantastic, but it burned like whisky going down.
Why does my hydrometer not float at all, and why is it so harsh?
My ingredients where pretty basic. 1 gallon mix. 3 lbs of honey. 1 apple chopped, 2 cinnamon sticks, and a package of red star bread yeast (wanted to try something different). Do you think the bread yeast is causing the harshness?