this is my second batch ever, my first was a mead which I started 2 weeks ago
so with that said ill throw down my recipe
1 gal spring water
1.5 lbs tennessee mountain honey
1.5 lbs breiss golden light DME
yeast nutrient 1tsp
yeast enegizier 1/4 tsp
irish moss 1/2 tsp
lallemnd windsor danstar british ale yeast 5g
so i boiled the DME for an hour, threw in the irish moss with 15 min left. took off flame cooled to about 160F stirred in honey. Rehydrated yeast for 15, well it was actually 21 mins(tryed to cool must as fast as possible) stirred in enegizer and nutrient then pitched the yeast at 79F
OG 1.124 ph around 4? (damn strips)
I guess my question is this, What final gravity should I be looking for? How do you even determind a Target gravity?
Ive read the newbie guide and Im halfway through the complete meadmaker, maybe I need to go back.
Also the ale yeast when reseaching that all it says is it finishes with a high SG.
How am I suppose to determine the 2/3 n 1/3 break. And do I even need to worry about that with a braggot?
Its been 2 days and the SG is now 1.034 smells good, sorry for all the Qs