Okay, first post on the forum and first batch I have ever made. Just need a little reassurance.
I am using a white plastic 5 gallon bucket with a lid and airlock. Using a recipe that called for 10lbs honey and 3 1/2 lbs water I started my mead 3 weeks ago. Used what I hope is standard ingredients(ie. yeast, nutrients). The recipe I used is at work right now so I can't recall exactly what brands were used. I am getting bubbles approx. every 15 seconds and I can smell a really good mead smell coming from the airlock if I press down on the lid.
I have only had mead once a few years ago but have searched high and low ever since and decided I would rather make my own than buy the really commercial stuff. The mead sits in my office at home and is kept between 75-80 degrees most of the time. I had to move it across the room once and it got a little shaken up about 1 week ago.
I realize this is a basic mead and my first time out so I am not expecting really great results but I am hoping this is something people will like and enjoy as much as I did my first batch. So I have a few questions I am hoping to get some help with.
1) Can I use the same bucket for secondary fermentation if I minimize oxygen exposure while cleaning it out? (hard to justify the expense of a carboy to my wife without her know what the big deal is)
2) Does shaking during 1st fermentation mess up the process?
3) Is the smell a good sign?
4) Are first batches doomed to failure?
5) Was using a commercial honey a mistake?
6) What is a good way to bottle after secondary fermentation?( I have 9 more weeks min. per the recipe)
Thanks in advance for the help and answers. I have found a lot of really cool info on this site already.
I am using a white plastic 5 gallon bucket with a lid and airlock. Using a recipe that called for 10lbs honey and 3 1/2 lbs water I started my mead 3 weeks ago. Used what I hope is standard ingredients(ie. yeast, nutrients). The recipe I used is at work right now so I can't recall exactly what brands were used. I am getting bubbles approx. every 15 seconds and I can smell a really good mead smell coming from the airlock if I press down on the lid.
I have only had mead once a few years ago but have searched high and low ever since and decided I would rather make my own than buy the really commercial stuff. The mead sits in my office at home and is kept between 75-80 degrees most of the time. I had to move it across the room once and it got a little shaken up about 1 week ago.
I realize this is a basic mead and my first time out so I am not expecting really great results but I am hoping this is something people will like and enjoy as much as I did my first batch. So I have a few questions I am hoping to get some help with.
1) Can I use the same bucket for secondary fermentation if I minimize oxygen exposure while cleaning it out? (hard to justify the expense of a carboy to my wife without her know what the big deal is)
2) Does shaking during 1st fermentation mess up the process?
3) Is the smell a good sign?
4) Are first batches doomed to failure?
5) Was using a commercial honey a mistake?
6) What is a good way to bottle after secondary fermentation?( I have 9 more weeks min. per the recipe)
Thanks in advance for the help and answers. I have found a lot of really cool info on this site already.