I think that is what I am going to call my first mead...because that is how I decided to make it.
I debated as to what I wanted to make for about a week and finally just said "what the heck" and did it last night with just Honey, water, yeast and nutrients.
Here is what I did...
12 lbs clover honey (Berkley and Jensen brand - $5.99/3lbs)
3 gallons bottled water
1 pack wine yeast (can't remember the name...have it written at home)
-hydrated yeast in 1 cup warm water
-I warmed up the honey in a hot water bath
-I warmed up 1 gallon of water to about 100 degrees
-added 6 lbs honey and stirred until completely mixed (didn't take long sing everything was warm)
-put 2/3 of that in 6.5 gal carboy
-added more water and honey to pot
-repeated above until I had all 3 gallons of water and 12 lbs of honey in carboy
-mixed 3 tsp nutrients and 1 cup of warm water
-added nutrients to carboy
-put stopper in carboy and shaked for about 5 min
-took hydrometer reading - 1.113
-pitched yeast when must temp was at 95* and shook for another 5 or so minutes
***accidently pushed stopper into carboy
Re-stoppered with another stopper and installed airlock.
Any comments? Suggestions?
Will the stopper in the must mess anything up?
Should I do anything else or just let it do its thing?
I am planning on checking the SG in a few weeks...what should I be looking for a FG?
I want a sweet mead/not dry and non-carbonated. Once it is done fermenting, should I use something to inhibit re-start and add more honey?
-Thanks in advace.