So, I posted my recipe over in the general recipe section.
Everything was going along splendidly. I had bubbles out of the airlocks. So, it appears the yeast is doing it's thing. I can smell fermentation taking place. The house smelled of wonder and awe when I came in this afternoon. Like strawberries and a hint of honey wafting through the air. Beautiful.
I'm aerating the must per experienced makers before me. I was using a spoon and creating a nice vortex. But CO2 was causing it to bubble over. Tiring of losing my mead I decided to plug the whole with my thumb and shake-stir the whole thing. The strawberry didn't mind this at all. THe Traditional on the other hand after giving the must a good 1-2 shake filled so much with pressure that the bung flew off into the house and with a spray of sweet honey liquor. I lost a good 16 oz form the carboy. ANy tips for a beginner on how to properly aerate the mixture without giving the kitchen a honey bath?
I quickly thought that if I add more must that matches the gravity of the must right now that it will still finish right about where I want to. SO, I grabbed the tools needed and sanitized. Checked the gravity on original must and mixed until I had gravity matching.
I doubt I ruined the mead but does this logic hold up in the world of meadmaking. Being so early into the fermentation I think the mead will either produce more alcohol because of added fresh honey or it will finish just about where I want it to.
Thoughts?
Opinions?
Thanks,
Jerry
Everything was going along splendidly. I had bubbles out of the airlocks. So, it appears the yeast is doing it's thing. I can smell fermentation taking place. The house smelled of wonder and awe when I came in this afternoon. Like strawberries and a hint of honey wafting through the air. Beautiful.
I'm aerating the must per experienced makers before me. I was using a spoon and creating a nice vortex. But CO2 was causing it to bubble over. Tiring of losing my mead I decided to plug the whole with my thumb and shake-stir the whole thing. The strawberry didn't mind this at all. THe Traditional on the other hand after giving the must a good 1-2 shake filled so much with pressure that the bung flew off into the house and with a spray of sweet honey liquor. I lost a good 16 oz form the carboy. ANy tips for a beginner on how to properly aerate the mixture without giving the kitchen a honey bath?
I quickly thought that if I add more must that matches the gravity of the must right now that it will still finish right about where I want to. SO, I grabbed the tools needed and sanitized. Checked the gravity on original must and mixed until I had gravity matching.
I doubt I ruined the mead but does this logic hold up in the world of meadmaking. Being so early into the fermentation I think the mead will either produce more alcohol because of added fresh honey or it will finish just about where I want it to.
Thoughts?
Opinions?
Thanks,
Jerry