jean
Well-Known Member
Hi,
I have made a batch 3 month ago, first fermentation was for 2 weeks, then transfer to secondary for 2.5 month already. Beacuse the fermentor is not made of glass but stainless steal I can't see if it cleared by now or not, as I understand I should transfer the mead third time but the thing it that I have only one vessel this size (I have bigger ones) so if I want to transfer it again I will have to transfer it to bigger vessle, clean the previous one and then transfer it again, that means much more risk of contamination and oxidation.
So, I waould like to know what you think about it, to transfer it third time, leave it (as I understood it's not recomended to leave for extended periods of time in the same fermenter), or bottle it? All the fermentation was at 60.8 to 64.4 F. so my assumption is that it may be pretty clear already but may be not so tasty (when I tasted it at first transfer it was horrible).
Thank you
I have made a batch 3 month ago, first fermentation was for 2 weeks, then transfer to secondary for 2.5 month already. Beacuse the fermentor is not made of glass but stainless steal I can't see if it cleared by now or not, as I understand I should transfer the mead third time but the thing it that I have only one vessel this size (I have bigger ones) so if I want to transfer it again I will have to transfer it to bigger vessle, clean the previous one and then transfer it again, that means much more risk of contamination and oxidation.
So, I waould like to know what you think about it, to transfer it third time, leave it (as I understood it's not recomended to leave for extended periods of time in the same fermenter), or bottle it? All the fermentation was at 60.8 to 64.4 F. so my assumption is that it may be pretty clear already but may be not so tasty (when I tasted it at first transfer it was horrible).
Thank you