Righlander
Well-Known Member
I recently made a 5 gallon batch of mead. Seems like everything went well, it fermented out to 15% ABV. I transferred it to a secondary carboy. I know people were saying keep tasting it or something and when it's tasting good bottle it. I was actually planning on leaving it in the secondary for 1 month. Is this right. I mean it would be kind of hard to siphon a little bit out to taste every month or so. what should i do? When do I bottle? Can i just leave it in secondary like 3 months then bottle?
16 gal clover honey
Nutrient
2 Packs champagne yeast (added the second pack a week in to fermentation along with the other half of nutrient as recommended)
16 gal clover honey
Nutrient
2 Packs champagne yeast (added the second pack a week in to fermentation along with the other half of nutrient as recommended)