I am just finishing off 5 weeks of my two meads being in the primary.
1X Ginger Mead.
They have both fermented super dry, and so I wanted to confirm the next steps.
**Rack into a clean/sanitized carboy
**Re air lock
**wait around one month/when its crystal clear.
**Once clear enough to read a newspaper through backsweeten....and potassium sorbate....then bottle.
Thoughts? am I on the right track? Below are the recipes if it makes any difference.
1) Joel's Cyser of Joy.
** 2.8 Liters Apple juice-Super nice organic from our wine growing region.
**1.6 LBS//0.74 KG Wild Flower Honey-Local, and smelled amazing.
**1 Tsp Nutrient-(with DAP + B1..)
**0.5 Cups Dextrose.
**1/2 tsp Pectic enzyme (to help with the super unclear Apple Juice)
**10 Raisins chopped in half.
**Lalvin 1118 Yeast.
NOTE: After reading all the "heated" debates on heating honey.....I said **** it. I could not bring myself to do it after smelling how wonderful it was. I believe in the natural antibiotics of honey...as well as the posting regarding many meaderies that dont boil. Also Lalvin 1118 is tough..and should out compete any other bacterial crap..
2) Who you callin a Ginger?-Ginger Mead.
**1.6 KG wild flower honey
**60 Grams peeled and grated ginger root -(boiled for 5 mins) and placed right in the primary...water and all.
**10 Chopped raisins
**1 tsp Yeast energizer-(DAP, B1...)
**1.5 cups Dextrose.
**Lalvin 1118 Yeasty