nosnhojr

Recipes 

I'm making my first mead (a raspberry melomel, actually) and racked it to secondary today. It looks great so far! The smell reminds me quite a lot of some white wines from the Finger Lakes region.

I had let this sit in the primary two months and was worried about autolosis, but it smells and tastes fine. How long do people normally wait before racking to secondary?

My OG was 1.107, and SG out of primary was 0.997. It'll be interesting to see what happens now that I've added raspberry puree.

Oh, I also learned that 5 + ~1/4 > 5. I put the puree in the secondary first, then racked the mead on top. I was so focused on not sucking up yeast that I didn't notice the several pints overflowing onto the floor.

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on tap: raspberry melomel
primary: first all-grain!

mjm76

Recipes 

My first mead, which I am about to bottle, fermented for almost 2 months in primary.

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Primary #1 Munich Helles

Primary #2 Nichts

Secondary #1 Nichts

Secondary #2 Mezza Luna Red wine (kit)

Secondary #3 Maerzen

Secondary #4 English Barleywine

Bottled: Traditional Dry Mead, Dry Cider, Honey Koelsch, Doppelbock, Barolo Wine

On the Horizon: Scotch ale, Rauchbier

david_42

Recipes 

I've seen people leave meads in the primary for 6 months. My blackberry melomel is going on three months (I fermented the juice for a month, then added the honey). As long as it is still fermenting, the yeast are alive & well, so autolysis is not a problem.

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