I think fermentation has stopped, this was my recipe:
~13lbs honey
~41/2 gallons of water
Red Star champagne yeast (1 packet)
1/4 cup sugar
I boiled the honey and water together with some herbs (anise, hibiscus, cloves) This was a real nightmare as I had to run to the store to get larger boiling pots mid process. Transferred the must to my 6 gallon plastic bucket fermenter, which I had in a sink full of ice. When it cooled to 125 or so, I pitched my yeast (which I had started in some warm water and sugar) into the must. I then let it sit for a couple days, bubbling lock indicated fermentation was going. I then transferred it to a carboy, running tube from the fermenter nozzle into the carboy's neck. Again, bubbling soon indicated active fermentation. I waited over a month, by which time fermentation had ceased. I then racked the mead, transferring it back to a fermenter; waited couple of days, no bubbles. At the time of racking, the liquid was very clear with maybe an inch of sediment at the bottom of the carboy. Tasted the stuff yesterday: very boozy taste, seems pretty alcoholic. I don't have any measuring equipment. Should Put it back in the Carboy, try to re-start fermentation or what?
~13lbs honey
~41/2 gallons of water
Red Star champagne yeast (1 packet)
1/4 cup sugar
I boiled the honey and water together with some herbs (anise, hibiscus, cloves) This was a real nightmare as I had to run to the store to get larger boiling pots mid process. Transferred the must to my 6 gallon plastic bucket fermenter, which I had in a sink full of ice. When it cooled to 125 or so, I pitched my yeast (which I had started in some warm water and sugar) into the must. I then let it sit for a couple days, bubbling lock indicated fermentation was going. I then transferred it to a carboy, running tube from the fermenter nozzle into the carboy's neck. Again, bubbling soon indicated active fermentation. I waited over a month, by which time fermentation had ceased. I then racked the mead, transferring it back to a fermenter; waited couple of days, no bubbles. At the time of racking, the liquid was very clear with maybe an inch of sediment at the bottom of the carboy. Tasted the stuff yesterday: very boozy taste, seems pretty alcoholic. I don't have any measuring equipment. Should Put it back in the Carboy, try to re-start fermentation or what?