Hi, came across reddit.com/r/mead, got curious, went shopping...
In my excitement to get the project and possible future hobby rolling full steam ahead I may have only dumped half the honey into my must...
I searched around for my specific questions but using the term "honey" in any search regarding mead is difficult to say the least.
Recipe, etc before my question...
Used JAO as a guide but deviated dramatically as I can't follow instructions to save my life, ask my girlfriend
1 gallon batch.
1 jug of spring water
half a bag of ocean spray "cherry" craisins
half a box of raisins
bread yeast (non quick rise)
2lbs of honey (i think... I knew that I needed 3.5ish lbs and the grocery store only has 2lb bottles on the shelf, but i could have swore i got a 4lb bottle and just dumped it all in there)
I did this on the cheap with VERY well rinsed, bleach sterilized hardware.
I added yeast evening of the 5th of November (4days ago), I could still see plenty of activity when I checked on it this morning..
Questions:
If I did only put 2lbs in at the start, what would the effect be on the final product as stands?
If I did only put 2lbs in at the start, what would be the effect on the end product of adding another pound an a half or 2 pounds now? I would have to rack it off into a new fermentor as this jug doesn't have the space for it.
If I did only put 2lbs in at the start, what would the effect be on the final product if I backsweeten with honey after fermentation ceases?
If I did 4lbs in at the start, what would be the effect of adding another 1.5-2lbs?
To give you an idea of what I would most enjoy the outcome of this project to be? I don't like "hot" booze. I prefer a sweeter drink. For example, the only wine I enjoy at all is cheap Moscato's...
Thanks in advance for any help
edit: I just picked up a hydrometer from a LHBS today and haven't taken ANY readings.
In my excitement to get the project and possible future hobby rolling full steam ahead I may have only dumped half the honey into my must...
I searched around for my specific questions but using the term "honey" in any search regarding mead is difficult to say the least.
Recipe, etc before my question...
Used JAO as a guide but deviated dramatically as I can't follow instructions to save my life, ask my girlfriend
1 gallon batch.
1 jug of spring water
half a bag of ocean spray "cherry" craisins
half a box of raisins
bread yeast (non quick rise)
2lbs of honey (i think... I knew that I needed 3.5ish lbs and the grocery store only has 2lb bottles on the shelf, but i could have swore i got a 4lb bottle and just dumped it all in there)
I did this on the cheap with VERY well rinsed, bleach sterilized hardware.
I added yeast evening of the 5th of November (4days ago), I could still see plenty of activity when I checked on it this morning..
Questions:
If I did only put 2lbs in at the start, what would the effect be on the final product as stands?
If I did only put 2lbs in at the start, what would be the effect on the end product of adding another pound an a half or 2 pounds now? I would have to rack it off into a new fermentor as this jug doesn't have the space for it.
If I did only put 2lbs in at the start, what would the effect be on the final product if I backsweeten with honey after fermentation ceases?
If I did 4lbs in at the start, what would be the effect of adding another 1.5-2lbs?
To give you an idea of what I would most enjoy the outcome of this project to be? I don't like "hot" booze. I prefer a sweeter drink. For example, the only wine I enjoy at all is cheap Moscato's...
Thanks in advance for any help
edit: I just picked up a hydrometer from a LHBS today and haven't taken ANY readings.