Berniep
Well-Known Member
Ok so a beekeeper friend of mine recently tells me that he has a bucket of honey that has started to ferment and would I like it to make something out of. He knows I brew beer. So of course I say yes. He put it in his garage at very cold temps and now I have it in my lagering fridge at about 35 to 38 degrees. I'm thinking this will stop the fermentation until I figure out what I want to do with it.
No experience with mead.
Don't know anything about yeast nutrients or specific gravitates to start it at.
I don't want to push any boundaries. I just want something simple that has the possibility turn out reasonably drinkable.
I don't think its fermented very much. There is just a hint of a smell to it. But right now its very crystallized.
I think I should kill the wild yeast somehow so I can add a known yeast. Not sure if that's possible or not. Maybe dilute it down to whatever SG I need and heat it just enough to kill the yeast? Or am I stuck with whatever got into it?
What would you do with this stuff?
No experience with mead.
Don't know anything about yeast nutrients or specific gravitates to start it at.
I don't want to push any boundaries. I just want something simple that has the possibility turn out reasonably drinkable.
I don't think its fermented very much. There is just a hint of a smell to it. But right now its very crystallized.
I think I should kill the wild yeast somehow so I can add a known yeast. Not sure if that's possible or not. Maybe dilute it down to whatever SG I need and heat it just enough to kill the yeast? Or am I stuck with whatever got into it?
What would you do with this stuff?