Originally Posted by Arneba28
started after 37hours almost on the dot. well airlock first bubbled after 37 so im sure it started a few hours before that. Was worried that it would be like pushing bubbles through syrup since OG was 1.073. its THICK! Cherry mead sounds great. formed a real nice foamy head on it. This will be split to (2) 5.5gal batches after primary, and pitch champagne yeast with another 2.5gal wort...
cool. it is hard to be patient in the beginning. splitting sounds like a great idea!
i had an OG of 1.090: 12 lbs of honey and 6 lbs of cherry puree (5 gallon). I want a sweet mead and heard after I bought the supplies that I may need more like 15 lbs of honey... what do you think? Can I just add honey to taste later? Thanks!