vgilbertson
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- Dec 30, 2012
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Hello
I mixed up my first try at mead making yesterday. 12 lbs of clover honey in 5 gallons of water. I had read somewhere to use re wine yeast os used Red Star Pasteur Red. This is a very basic mix - water, honey, and yeast. This afternoon the must is about 65 degrees and burping about once per minute.
Couple of questions:
1. Do I wait for the burping to stop before I rack or should I do it in a couple weeks?
2. When I rack can I split the must into smaller buckets to add fruit to 1/2 of it?
3. When I rack do I put it into a bucket with a burper so it vents? I am assuming I do.
Thanks in for you help
Vern
I mixed up my first try at mead making yesterday. 12 lbs of clover honey in 5 gallons of water. I had read somewhere to use re wine yeast os used Red Star Pasteur Red. This is a very basic mix - water, honey, and yeast. This afternoon the must is about 65 degrees and burping about once per minute.
Couple of questions:
1. Do I wait for the burping to stop before I rack or should I do it in a couple weeks?
2. When I rack can I split the must into smaller buckets to add fruit to 1/2 of it?
3. When I rack do I put it into a bucket with a burper so it vents? I am assuming I do.
Thanks in for you help
Vern