My first five-gallon-batch of show mead turned out well. It is bottled and stewing in the basement.
I got cocky and freewheeled the second mead batch. The first mead was really high alcohol, really too much alcohol for anything other than a special occasion so on my second batch I did 5lbs of honey to 4 gallons of water.
This mead was supposed to be a Methelgen
Initial Recipe: Started October 13
5lbs of clover honey
4 gallons of water
1 pack of Lalvin D47
1/2 tsp yeast energizer
Fist full of Lemon Balm and a Fist Full of Mint (from the garden and I didn't wash it)
Hydrometer Reading: 1.40
The Fermentation started out pretty good and slowed way down ten days in.
Additions at this point: banana, 2 apples, 8 strawberries, another packet of D47 Yeast and 1/2 a tsp of yeast energizer.
At this point the fermentation went gangbuster again for about 4 or 5 days
October 25th
I moved the mead into a carboy for secondary
Hydrometer Reading 1.0
On my first batch of Mead, I used a white wine yeast and it went gangbuster.
This mead seems to be really slow and lazy. I tasted the mead when moving it and it tastes like windex but without the alcohol
Honestly, I'm not sure what's going on. Should I back sweeten with Honey and hit it with a third pack of yeast? I know it's not an indication but the bubbler is dead...I mean no bubbles.
I got cocky and freewheeled the second mead batch. The first mead was really high alcohol, really too much alcohol for anything other than a special occasion so on my second batch I did 5lbs of honey to 4 gallons of water.
This mead was supposed to be a Methelgen
Initial Recipe: Started October 13
5lbs of clover honey
4 gallons of water
1 pack of Lalvin D47
1/2 tsp yeast energizer
Fist full of Lemon Balm and a Fist Full of Mint (from the garden and I didn't wash it)
Hydrometer Reading: 1.40
The Fermentation started out pretty good and slowed way down ten days in.
Additions at this point: banana, 2 apples, 8 strawberries, another packet of D47 Yeast and 1/2 a tsp of yeast energizer.
At this point the fermentation went gangbuster again for about 4 or 5 days
October 25th
I moved the mead into a carboy for secondary
Hydrometer Reading 1.0
On my first batch of Mead, I used a white wine yeast and it went gangbuster.
This mead seems to be really slow and lazy. I tasted the mead when moving it and it tastes like windex but without the alcohol
Honestly, I'm not sure what's going on. Should I back sweeten with Honey and hit it with a third pack of yeast? I know it's not an indication but the bubbler is dead...I mean no bubbles.