So, I just started branching out and dove into the mead world (in which I know absolutely nothing).. I used the "Master Terafan" recipe from www.greydragon.org/brewing/mead.html
I followed the recipe almost exactly, but used champagne yeast.
The recipe says to let it ferment for 18 days, then seal it off in a secondary for two weeks (i guess bottle), then refrigerate. Today is day 18, and I've held off on racking it because of the length of time it normally takes for a mead to actually mature, as well as avoiding exploding bottles.
I ended up using three growlers as my fermenting vessels (about 3/4 of the third growler filled due to the volume of the honey).
This is my first mead and don't expect amazing results but obviously would like to yield the best results possible. So, I guess my goal here is to just get a little bit of feedback from you veterans out there as far as what my next move should be, and if I follow that fermenting schedule exactly what kind of results do you think I can expect, as far as flavor, clarity, abv, exploding bottles, etc.?
I followed the recipe almost exactly, but used champagne yeast.
The recipe says to let it ferment for 18 days, then seal it off in a secondary for two weeks (i guess bottle), then refrigerate. Today is day 18, and I've held off on racking it because of the length of time it normally takes for a mead to actually mature, as well as avoiding exploding bottles.
I ended up using three growlers as my fermenting vessels (about 3/4 of the third growler filled due to the volume of the honey).
This is my first mead and don't expect amazing results but obviously would like to yield the best results possible. So, I guess my goal here is to just get a little bit of feedback from you veterans out there as far as what my next move should be, and if I follow that fermenting schedule exactly what kind of results do you think I can expect, as far as flavor, clarity, abv, exploding bottles, etc.?