Hey guys I just racked my mead into a five gallon carboy and topped it off with sterilzed water.
I cut up 4 large apples and tossed in four cinnamon sticks.
The mead is at about 17% ABV
and realistically DONE fermenting! I'm guessing the sugars from the apples will not be fermenting as the yeast I used has a tolerance of 14% so I'm not even sure how it fermented this far down?
I am wondering how long to leave it in the apples??
The apples are all floating, will they turn brown on top and go bad etc?
Im new at this so any tips are helpful.