CowboyBrewer
Member
Ok, first off thank you for looking at this. I have a batch of mead that has been fermenting for 3 weeks now. Still bubbling smoothly. I did some research before I began but obviously not enough. I don't know what to do now and after asking guys at the local brew shop I am left more confused. It sits at 1.050 right now( a 5 gal batch with 17lbs of honey ) and I have 1 more week before the recommended transfer to secondary. I bought a "wine whip" for degassing. I am aiming for a sweet mead, I am told I should get it as close to 1.000 as I can and back sweeten accordingly.
1) should I leave it in primary for longer than 4 weeks>
2) when should I degas it?
3) when do I stabilize it?
4) and how do I effectively back sweeten?
any answers would be so greatly appreciated guys.
1) should I leave it in primary for longer than 4 weeks>
2) when should I degas it?
3) when do I stabilize it?
4) and how do I effectively back sweeten?
any answers would be so greatly appreciated guys.