the apples turned brown way before i added the mead. i put them in the blender after i had cored, peeled and pasturised them.
i'm trying to stay away from acids of any kind in the mead as i do not like the acid burn from most wines and some commercial meads. i didn't take any gravity readings, i don't take many when i'm making beer either. sure it would help me figure out my ABV and also my eff. when brewing but hey, i mash, i boil, i make beer!!! lol
when i took the lid off the fermenter after a week, there was still plenty of activity going on with the yeast which is what i wanted. i wanted to make sure i got the mead on the apple puree while still in a very active stage of fermentation. the apples i used were just a hair tart so i'm hoping that making a sweet mead and putting those apples in there it will turn out nice with just a little tartness.
as of right now i don't have enough carboys to put it all in there, right now with the apples it is in a 10 gallon plastic fermenter. it has a loose fitting lid instead of an airlock. once its been on the apples for a bit i'm going to put it in whatever carboys i have open and maybe a few 1/2 gallon jugs i have. i'm wanting this to sit for about 6 months or more before i keg or bottle it.
i'm sure i'm doing alot of stuff wrong, but hey, thats what a first batch is for, to learn what not to do and get your process down.
thanks for the input so far.
UNDER THE STAIRS BREWERY AND MEADERY
2.5 gal cantalope mead
5.5 gal coconut milk mead