João Machado
Well-Known Member
So...I decided to try to make mead...
I used this:
- 1Kg of local honey;
- 4L of filtered water (3.5L hot and 0.5L room temperature);
- 6 raisins (chopped in half);
- Lemon peel (the outer skin only);
- Tangerine peel (the outer skin only);
- 1 lemon juice;
- 1/2 cinnamon stick;
- fresh herbs (a little bag, from the turkish herbs my aunt gave me);
- nutmeg powder (tsp).
I put the wort on the porch, covered by a net. 24 hours later I'm going to take it out of the pan and put it in the fermenter.
Should I put the mead yeast I bought (and hou many?), or should I leave it that way, and wait for the fermentation to begin?...
Besides that...should I put cooked (dead) bread yeast in it? If so, how do I prepare the bread yeast to add to my wort as a mead yeast nutrient?
Last question...I hope...ahah. How many fermentations should I make?
I used this:
- 1Kg of local honey;
- 4L of filtered water (3.5L hot and 0.5L room temperature);
- 6 raisins (chopped in half);
- Lemon peel (the outer skin only);
- Tangerine peel (the outer skin only);
- 1 lemon juice;
- 1/2 cinnamon stick;
- fresh herbs (a little bag, from the turkish herbs my aunt gave me);
- nutmeg powder (tsp).
I put the wort on the porch, covered by a net. 24 hours later I'm going to take it out of the pan and put it in the fermenter.
Should I put the mead yeast I bought (and hou many?), or should I leave it that way, and wait for the fermentation to begin?...
Besides that...should I put cooked (dead) bread yeast in it? If so, how do I prepare the bread yeast to add to my wort as a mead yeast nutrient?
Last question...I hope...ahah. How many fermentations should I make?
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