Nooooo! I want mead now! Oh, I guess I can buy some....
Came home from work and the foam had foamed to uber foaminess. I guess it had really kicked it up over the day and teh wife was complaining about the smell...so I know it was working from my earlier wine making experiments. So now, per recipe instructions, with the foam seemingly done, I added water to fill up the gallon carboy (with a lil space of course). At first (like the first hour or so) it seemed like I stalled the fermentation or something. But eventually it started bubbling up and looks more like the chardonnay I am making right now. The bubbling has increased dramatically over the last three hours, except the foaming has pretty much stopped happening like before. I'm not sure what that all means, but it looks like it's active whatever it's up to. The odor is very very pleasant I think ( teh wife thinks differently). A honeyed-citrus odor with a hint of cinnamon. I like how this is going so far. Much different from that pungent sour odor I got from previous wines. This is the first brew I have ever done that I haven't questioned whether or not I could ever drink such a thing with such an odor. Well, it's only been a few days so far. The chardonnay, like my last batch of merlot, stinks to high heaven...