I made a mead, used 15lb of wildflower honey. I am not sure if it's pasteurized, it probably is, but it didn't say anything about it on the label.
I didn't boil or heated the must. Used D47 yeast plus tosna nutrient additions.
The mead fermented for about 1 1/2 month and is pretty dry, tastes decent, a bit alcoholic, but no major off-flavors. I think the gravity now is around 1.00, I didn't measure lately, but the fermentation is stopped/
Here are the pictures of the mead https://imgur.com/gallery/v472gaK
- floaters appeared a little while after I transferred to secondary. Should I be worried about them?
I didn't boil or heated the must. Used D47 yeast plus tosna nutrient additions.
The mead fermented for about 1 1/2 month and is pretty dry, tastes decent, a bit alcoholic, but no major off-flavors. I think the gravity now is around 1.00, I didn't measure lately, but the fermentation is stopped/
Here are the pictures of the mead https://imgur.com/gallery/v472gaK
- floaters appeared a little while after I transferred to secondary. Should I be worried about them?