66Fox
Member
Last Oct (2011) I made my first mead. It was half of a cyser from page 168 of K Schramm's The Compleat Meadmaker:
4lb honey (heated only enough to dissolve in the cider)
.5lb brown sugar
.5lb raisins
2.5 gal fresh cider (unpasteurized)
Lalvin EC-118 yeast
OG: 1.102
FG: 1.004 mar '12
I did degassing and nutrient additions for the next 3 mornings as per the author's description from a podcast he was in (One of Jamil's I think)
I racked it off the yeast in Nov and topped the carboy (glass) to the neck with more cider. It's been in my basement fermentation area since then @ 54-59*F. I sneak a taste now and then with my wine thief, and it tastes good, maybe a little "hot" but not bad.
So, do I bottle now; should I have bottled already? Any other guidance? I'd like my carboy for something else. Maybe a braggot if I can find a good recipe (I had a braggot last summer in Maine--Atlantic Brewing--that was really good)
Is using the .5 litre "flippy" beer bottles a bad idea? (my guess is not to do it)
Thanks!
4lb honey (heated only enough to dissolve in the cider)
.5lb brown sugar
.5lb raisins
2.5 gal fresh cider (unpasteurized)
Lalvin EC-118 yeast
OG: 1.102
FG: 1.004 mar '12
I did degassing and nutrient additions for the next 3 mornings as per the author's description from a podcast he was in (One of Jamil's I think)
I racked it off the yeast in Nov and topped the carboy (glass) to the neck with more cider. It's been in my basement fermentation area since then @ 54-59*F. I sneak a taste now and then with my wine thief, and it tastes good, maybe a little "hot" but not bad.
So, do I bottle now; should I have bottled already? Any other guidance? I'd like my carboy for something else. Maybe a braggot if I can find a good recipe (I had a braggot last summer in Maine--Atlantic Brewing--that was really good)
Is using the .5 litre "flippy" beer bottles a bad idea? (my guess is not to do it)
Thanks!