I'm making my first batch of mead.
I've used 1kg of honey (that's just over 2 pounds, I believe) in a 1 gallon batch. I've also put in the juice and rind of 1 lemon, the juice and rind of 1 orange and a cup of tea. I'm using champagne yeast. I was worried about there not being enough nutrient for the yeast so I put about 1/2 teaspoon of nutrient in too.
The thing is, the initial fermentation was really, really quick. It was bubbling away furiously after a couple of hours and the bubbles slowed right down after just four days. There was about half an inch of sediment at this point so I gave it another couple of days then racked it. The gravity has gone down from 1061 to 990.
I haven't found anything anywhere about fermentation being so quick. Is this going to cause problems?
(Also, I had a taste and it was nasty)
I've used 1kg of honey (that's just over 2 pounds, I believe) in a 1 gallon batch. I've also put in the juice and rind of 1 lemon, the juice and rind of 1 orange and a cup of tea. I'm using champagne yeast. I was worried about there not being enough nutrient for the yeast so I put about 1/2 teaspoon of nutrient in too.
The thing is, the initial fermentation was really, really quick. It was bubbling away furiously after a couple of hours and the bubbles slowed right down after just four days. There was about half an inch of sediment at this point so I gave it another couple of days then racked it. The gravity has gone down from 1061 to 990.
I haven't found anything anywhere about fermentation being so quick. Is this going to cause problems?
(Also, I had a taste and it was nasty)