Originally Posted by athhsan
Hi all, South east asia noob brewer here.
After brewing a batch of Bornean rice wine and a batch of apple hard cider I am ready to move on to mead.
I've made Joe's Ancient orange mead my 1st mead attempt and it is currently been racked once off the sendiments and is about 2 months old.
Now I know JAOM request for bread yeast but I decided to go with the local brewer's yeast anyway. (No choices here).
Since I've taken out the ingredients and without a hydrometer now I have no way to know if fermentation is 100% complete.
Can I have some advice on how should I bottle this stuff? I think I'll take the risk and rack it again off the lees and bottled it when its clear to read through like they all say?
Or is bulk aging for 6 months in the carboy after racking a better option?
Thanks for the advice.
Well as you used a brewing yeast, you would have to take a taste. Bread yeast leaves residual sugars, which balance out the pith bitterness that comes from the orange. I wouldn't know the alcohol tolerance of the brewers yeast, but wine yeasts will often ferment dry and remove the residual sugars so that all you get to taste is the bitterness from the orange pith.
If it's still reasonably sweet tasting, you should be fine to rack it, so that you can store it for bulk for 6 months in a carboy type jug.....