So, i just racked my first mead into a second jug to remove sediment. i didnt get an exact reading fo the OG, but i did those calculations in the sticky and estimated the OG to be 1.090. I started with one gallon of water and 3# honey, but i dont know how much water i used exactly because the honey displaced it, so i estimated about 12 cups of water to 4 cups of honey.
Yesterday, i racked it over and the SG was .994. I was mildly startled it was that low, but i dont know what that means. my hypothesis is that becasue its so low, a large amount, if not all the sugar was eaten, so i guess i expect it to be really dry? am i right in this assumption?
Do any of these numbers seem outlandish? I used red star "Pasteur Champagne" yeast, if that means anything.
Yesterday, i racked it over and the SG was .994. I was mildly startled it was that low, but i dont know what that means. my hypothesis is that becasue its so low, a large amount, if not all the sugar was eaten, so i guess i expect it to be really dry? am i right in this assumption?
Do any of these numbers seem outlandish? I used red star "Pasteur Champagne" yeast, if that means anything.