Polygonmaster
New Member
- Joined
- Jun 27, 2015
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Hello.
I am an inexperienced homebrewer without much access to kits or solfites, so my process for my first badge of mead as been using a must of honey and water and fermenting it using baking-yeast in a plastic-container with an airlock until it stops bubbling, then syphoning to another plastic-container which is closed with a screw-on-cap.
During fermentation I would shake the container quite often to make sure no freash yeast was stuck and useless at the buttom.
It had proven difficult to efficiently remove the yeast, so I decided to add some extra sugar and let the yeast ferment until the ethanol-levels kill it all off.
However after all fermentation had stopped, all yeast removed and it had aged for three months, I broke it out and found that it tasted absolutly horribly sour and barely drinkable.
I read some forum-posts and came to the conclusion that shaking the container during fermentation was a bad idea, so I brewed another badge with about the same process except I moved it as little as possible and I now wait for it to age.
I'd like to taste it and know weather this process yields better results or not, but I'm not sure if I'll be able to tell if I don't let it age for a while.
Any tips for my process?
And how long should I wait before testing it?
Thank you.
I am an inexperienced homebrewer without much access to kits or solfites, so my process for my first badge of mead as been using a must of honey and water and fermenting it using baking-yeast in a plastic-container with an airlock until it stops bubbling, then syphoning to another plastic-container which is closed with a screw-on-cap.
During fermentation I would shake the container quite often to make sure no freash yeast was stuck and useless at the buttom.
It had proven difficult to efficiently remove the yeast, so I decided to add some extra sugar and let the yeast ferment until the ethanol-levels kill it all off.
However after all fermentation had stopped, all yeast removed and it had aged for three months, I broke it out and found that it tasted absolutly horribly sour and barely drinkable.
I read some forum-posts and came to the conclusion that shaking the container during fermentation was a bad idea, so I brewed another badge with about the same process except I moved it as little as possible and I now wait for it to age.
I'd like to taste it and know weather this process yields better results or not, but I'm not sure if I'll be able to tell if I don't let it age for a while.
Any tips for my process?
And how long should I wait before testing it?
Thank you.