Hi, I'm brewing my first couple batches of mead right now to experiment and see how they go. The first is a gallon of a recipe that should be ready to try in about a month.
The second is following this recipe (for 1/2 gallon):
Thanks
The second is following this recipe (for 1/2 gallon):
It will have been in it's first fermenter 48 hours tonight, but it looks like there still quite a bit of activity going on in there (I'm using a champagne yeast). I suppose it can't hurt to leave it in there a few more days, but are there any visible cues to when fermentation has slowed? I'm using bare bones equipment right now, so visual cues is about all I have to go by right now.Master Robyyan's recipe:
Add one. pound of honey to 5 quarts of water, bring the mixture to a simmer and skim the foam as it rises, until there is no more foam, approximately 30 minutes. Add approx. 2 tbsp. coarsely chopped fresh ginger, the juice of one lemon, and 8 cloves, stuck into the lemon peel for easy removal. Boil for 15 minutes, then remove from the heat and cool to lukewarm. Place the wort in a jug, straining the ginger and lemon pieces out. Add 1/4 tsp. ale yeast, and fit a fermentation lock.
After 48 hours, bottle and store at room temperature. After 48 hours in the bottle, refrigerate.
Thanks