Hey, so I'm new to brewing, have done a gallon of elderflower wine previously about 2 months ago, which turned out a treat, and have currently got a 5 gal mead brew going.
I started the brew (metheglin) about 6 weeks ago 22/11/09, with a starting SG of 1.070. Temperature was initially about 65F for a week or two, though has dropped to the lower end of 48-55F for the past 3-4 weeks. I took a SG reading a few days ago which read 0.99 with bubbles still rising, so ive got a good ABV (10.8%), and would just like a bit of advice on to the best way to proceed now. I'd like the mead to end up sweeter and with a fizz similar to a beer, so I take it that I will be adding more honey to it....but do i add it now (to each bottle directly) and let it condition in bottles or in a different order? Basically what is my next step? Add to bottles with extra honey and let sit? Or let it finish fermenting completely first?
Any advice on how much honey to be adding per L? Have been advised one part honey to one part hot water when adding?
As I mentioned its still bubbling away...I will be putting some of it in corked wine bottles to engrave and give away as gifts, and the rest will be in pressure bottles (ie empty coke bottles)...do I have to worry about too much pressure building up in the wine bottles and corks shooting off?
Should I add any finings/campden powder/stabaliser/etc at any stage?
Sorry for what may seem like basic questions, ive been all over google and looked stuff up but most of it pertains to beer or cider or wine. I'm pritty sure that i know more or less what to do, to be honest I just want to check with a human being that I have it right in my head.
Reeeeeeeeeeally looking forward to the end result
Thanks and cheers!
I started the brew (metheglin) about 6 weeks ago 22/11/09, with a starting SG of 1.070. Temperature was initially about 65F for a week or two, though has dropped to the lower end of 48-55F for the past 3-4 weeks. I took a SG reading a few days ago which read 0.99 with bubbles still rising, so ive got a good ABV (10.8%), and would just like a bit of advice on to the best way to proceed now. I'd like the mead to end up sweeter and with a fizz similar to a beer, so I take it that I will be adding more honey to it....but do i add it now (to each bottle directly) and let it condition in bottles or in a different order? Basically what is my next step? Add to bottles with extra honey and let sit? Or let it finish fermenting completely first?
Any advice on how much honey to be adding per L? Have been advised one part honey to one part hot water when adding?
As I mentioned its still bubbling away...I will be putting some of it in corked wine bottles to engrave and give away as gifts, and the rest will be in pressure bottles (ie empty coke bottles)...do I have to worry about too much pressure building up in the wine bottles and corks shooting off?
Should I add any finings/campden powder/stabaliser/etc at any stage?
Sorry for what may seem like basic questions, ive been all over google and looked stuff up but most of it pertains to beer or cider or wine. I'm pritty sure that i know more or less what to do, to be honest I just want to check with a human being that I have it right in my head.
Reeeeeeeeeeally looking forward to the end result
Thanks and cheers!