arc_1mpuls3
Member
Recently racked my mead, while racking I didn't unfortunately have time to keep a sample, although I did siphon a little off the bottom without yeast, and tried it. It tastes fine except that it tastes watered down. I was wondering if the secondary ferment will help rectify that, but it seems as though the fermentation has pretty much stopped. There is nowhere near the pressure inside the carboy that there was in the ferment bucket. What are your thoughts? More honey and yeast and a little nutrient or? I do have a heat belt on the mead.