eeep! I just pitched yeast for my first batch of mead and my OG is about the same. I also am using a champaign yeast.
we'll see about how fermentation goes, but I was thinking I would be able to siphon off a gallon or so for around the forth of july for people to sample...of this year
perhaps I ought to whip up a smaller, less heated batch for july and save this batch for the holidays and beyond?
recipe for todays concoction:
6 gal water
13# honey ( 1 gal )
3 1/2 # canned cherries, drained
1/2 # (one can) mandarin oranges, drained
1/8 c. lime juice
1/8 c. lemon juice
other notes aerated via pouring entire batch between kettle and primary fermenter couple of times...should be plenty O oxygen
pitched yeast @80*
expected fermentation temp around 70-72*