When to discard herbs
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I have an idea for a mead. Its basic in nature aside from the herbs I'm using. From research, the flavor is alcohol soluble. My plan is to make 2 - 1 gallon batches. I plan on using them in two straining bags, adding them to the primary bucket until I get the SG I want (1 week tops usually), then transferring to the jugs (1 of those same bags to each as well). When fermentation has stopped, I want to add those same bags again to the sediment-free mead to steep for 2 months, then discard and begin clearing. Is there anything wrong with this formula?
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