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?
Thanks.
Thanks.