The last time the specific gravity was measured (two weeks ago) it was 1.071. Today it’s 1.061. So the yeasties are still munching, albeit at a slower rate. The brew still reminds me of cough syrup, just not as much.
At this point I have to question the instructions in my book, which said a number of things which don’t jive with subsequent research:
- The mead will be racked off the dead yeast into a carboy for continuing fermentation. According to my further reading, the mead isn’t racked off until it’s ready to bottle. That doesn’t happen until the mead is mostly fermented and is clear.
- It’ll only be a week or so before the mead can be racked off. Not only is it not racked off (see above), it takes almost six months for the stuff to ferment and clear. Um…oy.
What have I learned from this?
- Do more research before starting.
- Mead must isn’t appetizing.
In the meantime I have a dormant 5 gallon carboy, so I may start a batch of beer. Hey, why not? Well, aside from the fact that I’m pretty much out of closet space. Anyway, we’ll see what the next few weeks bring.