The almost weekly mead update.
The heating pad/timer combo must be doing the job. In the past nine days the specific gravity has gone from 1.100 to 1.080 (if I’m reading the hydrometer correctly), which means that the yeast must be reasonably happy and munching sugar like there’s no tomorrow. The mixture is starting to taste… Well, OK, to be honest it’s starting to taste a lot like cough syrup (rather than soda pop like last time). But since that means there must be alcohol in it I guess that’s OK for now. Still a long way to go before it’ll be ready to rack off into the carboy, though. And even longer before it can be put into bottles. And even
longer before it’ll be fit to drink. At the rate it’s going now it might be ready in September. Maybe November. A while, anyway.