Im planning on making a few batches of fruit/herb blend meads, and have a few questions about the process. Im new to mead making, and Im a bit confused about primary/secondary fermenters, etc
This is what Im planning on doing for a 1 gallon batch:
Apple Thyme Mead
1 gallon apple juice/cider
a few sprigs fresh thyme
1 kg honey (works out to 2.2 lbs .. would you suggest going up to 3? The only reason Im using 1kg is because thats the size my grocery store sells)
Yeast (What kind of yeast is best for fruit/herb mead?)
My initial plan was to make a tea out of the juice and herbs, and then add the honey. Toss out the herb, and then add the must to a 1 gallon jug, pitch the yeast, and then let it go until it finished fermenting.
My question is: Do you even need to rack it into a secondary? Whats the purpose? Also, would it be better to do the primary with just the juice, honey, and yeast and then add the thyme to the secondary after racking? How long do I leave it there?
Thanks in advance!
This is what Im planning on doing for a 1 gallon batch:
Apple Thyme Mead
1 gallon apple juice/cider
a few sprigs fresh thyme
1 kg honey (works out to 2.2 lbs .. would you suggest going up to 3? The only reason Im using 1kg is because thats the size my grocery store sells)
Yeast (What kind of yeast is best for fruit/herb mead?)
My initial plan was to make a tea out of the juice and herbs, and then add the honey. Toss out the herb, and then add the must to a 1 gallon jug, pitch the yeast, and then let it go until it finished fermenting.
My question is: Do you even need to rack it into a secondary? Whats the purpose? Also, would it be better to do the primary with just the juice, honey, and yeast and then add the thyme to the secondary after racking? How long do I leave it there?
Thanks in advance!