Wigwuck
Member
So I've recently returned to brewing mead after about 2 years, but even then, I only have 3 batches under my belt so far.
As part of my return, I decided to do a 1 gallon batch of straight mead, no fruits or spices, and I used the Go-Ferm and Fermaid-O amounts from a calculator online. I read somewhere (can't remember where) that it's difficult to mask any problems making a straight mead.
That being said, are there any common things I should be looking for when it's ready to taste that indicates I messed up somewhere in the process? I started the batch about 5 days ago, so it's gonna be a long, long while before it's ready, but I'm in a position where I don't know what I don't know. Any advice would be appreciated, thanks in advance!
As part of my return, I decided to do a 1 gallon batch of straight mead, no fruits or spices, and I used the Go-Ferm and Fermaid-O amounts from a calculator online. I read somewhere (can't remember where) that it's difficult to mask any problems making a straight mead.
That being said, are there any common things I should be looking for when it's ready to taste that indicates I messed up somewhere in the process? I started the batch about 5 days ago, so it's gonna be a long, long while before it's ready, but I'm in a position where I don't know what I don't know. Any advice would be appreciated, thanks in advance!