Hello to all
I am a Newb to Mead and to forum so please forgive me on the most obvious and basic of questions
I have enzusiastically started a batch of mead (cyser ) neglecting to take any Ph or O. G readings
I havent followed a receipe as such just adapted it
Being that batch was quite sweet to start off with I skimped a little on the honey
The batch has been successfully fermenting for 3 weeks but have notced that the bubbles are now very few and far between
does this mean that it is comming to the end of fermentation
I would like to try and encourage further fermentation to obtain a better alcohol level
what do you advise??
a Rack and leave
b Rack leave and add new yeast and nutrients
c leave
d start again
e none of the above
Thankyou
HK
I am a Newb to Mead and to forum so please forgive me on the most obvious and basic of questions
I have enzusiastically started a batch of mead (cyser ) neglecting to take any Ph or O. G readings
I havent followed a receipe as such just adapted it
Being that batch was quite sweet to start off with I skimped a little on the honey
The batch has been successfully fermenting for 3 weeks but have notced that the bubbles are now very few and far between
does this mean that it is comming to the end of fermentation
I would like to try and encourage further fermentation to obtain a better alcohol level
what do you advise??
a Rack and leave
b Rack leave and add new yeast and nutrients
c leave
d start again
e none of the above
Thankyou
HK