UPDATE
SG = 1.030
It smells pretty pleasant. I can smell the honey and apple quite distinctly. The cinnamon I added to it does not seem to be imparting any scent. It also does not smell as "hot" as I remember my previous attempts smelling. I am excited to try it when I rack to the secondary.
Degassing would definitely be easier in something with a wider opening. My next attempt will definitely be in a bucket.
As I am now approaching the end of fermentation, I reviewed the last couple chapters in the NewBee guide. At the end of Chapter 15 it lays out the racking process so I will be following those steps to the best of my ability (once I reach a constant SG for a few days). These steps are as follows:
1. Refrigerate for a week.
2. Move to counter and let settle for 24 hours.
3. Rack onto the K-Sorbate, K-metabisulfite, and additional spices (if it could benefit from some extra spice).
4. Fill some of the headspace with some extra cider (this step is not in the NewBee guide but I saw on another thread that topping off should be done to help prevent oxidation).
5. Check the SG.
6. Blanket the mead with a small bit of carbon dioxide. How do I do this? I would think that I should use something like Private Preserve wine preserver (this product is not CO2 though?). The only CO2 spray I see is meant for cleaning. Is that what I should use or is the Private Preserve better?
7. Seal off the secondary with an airlock.
Any steps I may have forgotten?
Thank you in advance!
SG = 1.030
It smells pretty pleasant. I can smell the honey and apple quite distinctly. The cinnamon I added to it does not seem to be imparting any scent. It also does not smell as "hot" as I remember my previous attempts smelling. I am excited to try it when I rack to the secondary.
Degassing would definitely be easier in something with a wider opening. My next attempt will definitely be in a bucket.
As I am now approaching the end of fermentation, I reviewed the last couple chapters in the NewBee guide. At the end of Chapter 15 it lays out the racking process so I will be following those steps to the best of my ability (once I reach a constant SG for a few days). These steps are as follows:
1. Refrigerate for a week.
2. Move to counter and let settle for 24 hours.
3. Rack onto the K-Sorbate, K-metabisulfite, and additional spices (if it could benefit from some extra spice).
4. Fill some of the headspace with some extra cider (this step is not in the NewBee guide but I saw on another thread that topping off should be done to help prevent oxidation).
5. Check the SG.
6. Blanket the mead with a small bit of carbon dioxide. How do I do this? I would think that I should use something like Private Preserve wine preserver (this product is not CO2 though?). The only CO2 spray I see is meant for cleaning. Is that what I should use or is the Private Preserve better?
7. Seal off the secondary with an airlock.
Any steps I may have forgotten?
Thank you in advance!