This is my first brew and I found a recipe for a mead that should only take a month
Syr Michael of York Mead
Ingredients
1 Gallon Water 2 1/2 lbs Honey
1 Lemon 1/2 tsp Nutmeg
1 pkg Ale or Champagne yeast
Syr Michael of York, raised in the East Kingdom, wrote the original article in the Knowne World Handbook on brewing. He has won East Kingdom brewing competitons several times with this recipe.
Boil the water and honey. Add the juice of the lemon and the nutmeg. Boil, skimming the foam that rises to the surface, until it stops foaming. Let cool to blood temperature, actually under 90 degrees F, then pitch the yeast.
Let it work two weeks, bottle it and let it age two weeks.
I used D-47 wine yeast instead of the suggested Ale or champagne yeast. It's been just over 2 weeks and I am preparing to bottle it but the fermentation is still fairly strong. Should I follow the recipe and bottle it or wait for the fermentation to finish/slow down? I'm afraid of creating bottle bombs if I move it now.
Syr Michael of York Mead
Ingredients
1 Gallon Water 2 1/2 lbs Honey
1 Lemon 1/2 tsp Nutmeg
1 pkg Ale or Champagne yeast
Syr Michael of York, raised in the East Kingdom, wrote the original article in the Knowne World Handbook on brewing. He has won East Kingdom brewing competitons several times with this recipe.
Boil the water and honey. Add the juice of the lemon and the nutmeg. Boil, skimming the foam that rises to the surface, until it stops foaming. Let cool to blood temperature, actually under 90 degrees F, then pitch the yeast.
Let it work two weeks, bottle it and let it age two weeks.
I used D-47 wine yeast instead of the suggested Ale or champagne yeast. It's been just over 2 weeks and I am preparing to bottle it but the fermentation is still fairly strong. Should I follow the recipe and bottle it or wait for the fermentation to finish/slow down? I'm afraid of creating bottle bombs if I move it now.