mkut
Active Member
Ingredients used:
3 lbs of Honey
1 pkt of yeast (dessert wine, upto 20% abv)
1 teaspoon of yeast nutrient
Water
To start to boiled 3/4 of a pint of water, once boiled removed from heat and stired in 3 tablespoons of honey and left to cool to about 80f/27c, then put yeast into mix. put airlock on and left for about two hrs. once it had started bubbling i made the rest.
again boiled water, added 3 lbs of honey and yeast nutrient and left to cool to 80f/27c.
then mixed the starter to the rest of honey water. Put in demijohn and left to do it stuff. After about two weeks i had about inch of sediment at the bottom so siphoned it off, and again about 1 week later.
measured the gravity and it is reading about 12.5.
My mead tastes very dry, almost bitter.
Q1 After reading and talking to other people, 2hrs is not long enough for the primary fermentation. Is this true? (although i did have a lot of bubbles coming off)
Q2 Have i used the wrong yeast, my yeast (dessert) is said to go to 20% and my reading is approx 12.5?
Q2 The bubbles have now stopped, so i assume no more sugar to break down, but the remaining yeast could be dorment, Should i add more honey?
Thank you for taking the time to read this, I'm totally new to this, and this is my first attempt.
Any advise or tips greatfully received.
3 lbs of Honey
1 pkt of yeast (dessert wine, upto 20% abv)
1 teaspoon of yeast nutrient
Water
To start to boiled 3/4 of a pint of water, once boiled removed from heat and stired in 3 tablespoons of honey and left to cool to about 80f/27c, then put yeast into mix. put airlock on and left for about two hrs. once it had started bubbling i made the rest.
again boiled water, added 3 lbs of honey and yeast nutrient and left to cool to 80f/27c.
then mixed the starter to the rest of honey water. Put in demijohn and left to do it stuff. After about two weeks i had about inch of sediment at the bottom so siphoned it off, and again about 1 week later.
measured the gravity and it is reading about 12.5.
My mead tastes very dry, almost bitter.
Q1 After reading and talking to other people, 2hrs is not long enough for the primary fermentation. Is this true? (although i did have a lot of bubbles coming off)
Q2 Have i used the wrong yeast, my yeast (dessert) is said to go to 20% and my reading is approx 12.5?
Q2 The bubbles have now stopped, so i assume no more sugar to break down, but the remaining yeast could be dorment, Should i add more honey?
Thank you for taking the time to read this, I'm totally new to this, and this is my first attempt.
Any advise or tips greatfully received.