Originally Posted by irishbrewer
seems like i really made a mess of this.
Its about 65f in the room. with a sachet of champagne yeast. and yes it is a recipe from storm the castle. And a 1 gallon batch
So if I wanted to try to fix this mess i should add some raisins. could you suggest a quantity? And do you know anything that could help hire the ph?
Thanks for the help
I haven't used that recipe but that site seems to suggest 1 box of raisins. It doesn't say how big of a box but look at the pic and you get an idea.
Also I didn't notice before how many cloves you used. Ouch. That's gonna hurt. Do you really like clove? Like 2ndGenBrewer said, maybe you could get some of those out of there before it gets ruined? You're probably looking for a little spice, not an anesthetic, haha.
(Related but not, when my daughter was teething, my MIL told me that in the old days people used cloves to anesthetise their gums/mouth in early dentistry. Dare you to try chewing one of those cloves up!)
It also appears you need more honey, maybe two more pounds?
The champagne yeast is going to make it very dry and unsweet.
And like MedsenFey said, the acidity is probably too high. If you have access to potassium carbonate, that would help lower the ph for you. Is there a brewer's supply store around you somewhere?
Good luck to you if you are able to salvage it. Who knows, maybe you can save it and turn it into something really good.
Personally, I'd probably do some more research and start over. Try the FAQ's up at the top of the board here. http://www.homebrewtalk.com/f30/sticky-mead-making-faqs-83030/
and maybe try doing the storm the castle recipe (for real this time) or the JOAM recipe. I hear a lot of people rave about JOAM and it's a very entry-level recipe.
Let us know how it goes, and welcome to the boards here. Do keep trying! It's a fun and tasty hobby