Benjibbad
Well-Known Member
I have been brewing beers for a while but I recently got into mead after tasting my first one. I did a cyser with 2 gal apple juice and 6 lbs of natural unprocessed honey. I pasteurised at 160 for 15 mins then colled and pitched my yeast (Wyest sweet mead). My OG was 1.120. My question is, is my OG to high or is that normal? The yeast seem to be doing their thing so no questions there. Also normally how long does it take to clear? I am looking for generalizations I know it will be months. I am hoping to have this one done around christmas to go with my Spiced Holiday Ale.