athhsan
Member
- Joined
- Aug 18, 2013
- Messages
- 13
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Hi all, South east asia noob brewer here.
After brewing a batch of Bornean rice wine and a batch of apple hard cider I am ready to move on to mead.
I've made Joe's Ancient orange mead my 1st mead attempt and it is currently been racked once off the sendiments and is about 2 months old.
Now I know JAOM request for bread yeast but I decided to go with the local brewer's yeast anyway. (No choices here).
Since I've taken out the ingredients and without a hydrometer now I have no way to know if fermentation is 100% complete.
Can I have some advice on how should I bottle this stuff? I think I'll take the risk and rack it again off the lees and bottled it when its clear to read through like they all say?
Or is bulk aging for 6 months in the carboy after racking a better option?
Thanks for the advice.
After brewing a batch of Bornean rice wine and a batch of apple hard cider I am ready to move on to mead.
I've made Joe's Ancient orange mead my 1st mead attempt and it is currently been racked once off the sendiments and is about 2 months old.
Now I know JAOM request for bread yeast but I decided to go with the local brewer's yeast anyway. (No choices here).
Since I've taken out the ingredients and without a hydrometer now I have no way to know if fermentation is 100% complete.
Can I have some advice on how should I bottle this stuff? I think I'll take the risk and rack it again off the lees and bottled it when its clear to read through like they all say?
Or is bulk aging for 6 months in the carboy after racking a better option?
Thanks for the advice.