CowtownCanuck
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- Dec 13, 2016
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Hey all, got a few questions about my mead.
I've been homebrewing on and off for a few years, tried my hand at beer, cider and mead. My experience with beer and cider has been rocky to say the least, but the few batches of mead I've made have always been very enjoyable.
3 weeks ago started a 5 gallon batch with basic Costco honey (it's always been fine) but for some reason my mind was numb when I started and I just realized that I only had 5 pounds of honey instead of my intended 15. Fermentation stopped about a week ago and I'm sitting at a hair under 1.000. I have a few questions.
1) Am I able to simply add another 10lbs of honey now? Does that have a chance of success? I have about 2" of room below the taper on the carboy so I don't think space is an issue.
2) I'm using a 6 gallon carboy, once the fermentation is done can I let it age in the carboy? Is there any issue with aging it with all the dead yeast at the bottom?
All that's in the carboy is the honey, filtered & boiled water, my hydrometer and EC118.
TIA
I've been homebrewing on and off for a few years, tried my hand at beer, cider and mead. My experience with beer and cider has been rocky to say the least, but the few batches of mead I've made have always been very enjoyable.
3 weeks ago started a 5 gallon batch with basic Costco honey (it's always been fine) but for some reason my mind was numb when I started and I just realized that I only had 5 pounds of honey instead of my intended 15. Fermentation stopped about a week ago and I'm sitting at a hair under 1.000. I have a few questions.
1) Am I able to simply add another 10lbs of honey now? Does that have a chance of success? I have about 2" of room below the taper on the carboy so I don't think space is an issue.
2) I'm using a 6 gallon carboy, once the fermentation is done can I let it age in the carboy? Is there any issue with aging it with all the dead yeast at the bottom?
All that's in the carboy is the honey, filtered & boiled water, my hydrometer and EC118.
TIA