I am new to wine making however I have just started my first batch of mead today using the balloon technique.
Just wanted opinions and what u should look out for. Also what's the best time to ferment. I am also in the process of making grape wine in the same method.
Post your exact recipe, ingredients/quantities, mixing methods, gravity readings, etc. There's not much else that can be said without a fair bit more info......
"What the large print giveth, the small print taketh away". Tom Waits.Oh, and here's some blog stuff!
IMO, winter is a good time to ferment. My basement stays at almost exactly 60 degrees.
Ok recipes is
2.5 lbs of honey
One package active dry yeast