Recent content by AmuckMeadMaker

I used 5 pounds of raw Vermont honey blend, 6 quarts of water, Premier Cuvee white wine yeast, and nothing else. Starting gravity of 1.090. Since I pitched the yeast, and up until now, it has been at a constant 70°f. I just gave it a taste, and it's surprisingly not half bad. Tastes like wine...

Definitely not like any of those smells. It smells like alcohol much stronger than it is. Plus a sharp, kind of bitter smell. Really hard to describe, sorry.

Well, it doesn't really smell like vomit, but it does smell rather unpleasant. I aerated it by stirring vigorously for 5 minutes, I added fermax, and have had it at a constant 70°f. I finally got a hydrometer reading, and it's at 1.008. So I guess it didn't quite finish. I didn't get a PH...

I'm about 3 days into fermenting my first batch of mead, and it bubbled very well for the first two days, and now has come to a complete stop. According to the compleat Meadmaker book, It matches the symptoms of a PH problem. Either that, or it could be done. It may have finished rather quickly...