Ok, I just made my first batch of mead. I used 12lbs of "tropical blossom" honey in 2 gal of water. I heated it to 140 and kept it there for 20 min (I know, there's debate about heating). Then I poured the must into (what I thought was) 2 gallons of water. Turned out to be a little more, and I wasted about 2 pints of must (it's been a LOOOOOOONG time since I brewed extract). I used nutrient and Cote des Blancs yeast. Everything seems to be doing well. Fermentation started within 12. So, what effect will losing that much must have on the mead? I'm assuming that since it's diluted, it will ferment drier and less "rich", but that's just a guess. My second question is: How long should I wait to bottle / taste? The web sites I've read state that you should wait 6-12 months before bottling, and another 6-12 months before drinking (and wait 3 years for it to reach it's full potential). Is that about right?
Our beverage that art in kegs,
Hallowed be thy tap,
With thee supplied, we will imbibe,
At home as we do in the public house.
Give us this day our liquid bread
And forgive us our spills
As we forgive those who spill upon us.
Lead us not unto hangovers
But deliver us from overindulgence.
Buy a man a beer and he wastes an hour. Teach a man to brew and he wastes a lifetime.