HI guys awesome site and forums I've been reading lots already.
I also have a couple books I"ve read over and over and followed their directions making my first batch.
I followed the instructions from the book i received in my kit.
3lb/1 gallon
10 teaspoons yeast nutrient
10 teaspoons acid blend
1-1/4 teaspoons tannins
5 campden tablets
recipe called for mead yeast I used 1118
let must sit 24 hours.
S.G was 1.1 after primary fermentation slowed down lots
13 days later s.g was 1.04. I racked it into a carboy
14 days since then mead cleared really nicely so I racked it again and took another sample. S.G is still 1.04 and tastes pretty sweet.
I also added another 5 campden tables as per my instructions.
So my guess is somehow fermentation stopped and there is alot of sugar left. I want to fix it before somethings funky begins to happen lol.
One thing I'll admit that I did I wasn't thinking clearly it was late at night and I was very tired from a long day of harvesting honey (yes I"m a beekeeper), I mixed my yeast with a cup of warm tap water (chlorinated duh i know) and added it into the must.
I also have a couple books I"ve read over and over and followed their directions making my first batch.
I followed the instructions from the book i received in my kit.
3lb/1 gallon
10 teaspoons yeast nutrient
10 teaspoons acid blend
1-1/4 teaspoons tannins
5 campden tablets
recipe called for mead yeast I used 1118
let must sit 24 hours.
S.G was 1.1 after primary fermentation slowed down lots
13 days later s.g was 1.04. I racked it into a carboy
14 days since then mead cleared really nicely so I racked it again and took another sample. S.G is still 1.04 and tastes pretty sweet.
I also added another 5 campden tables as per my instructions.
So my guess is somehow fermentation stopped and there is alot of sugar left. I want to fix it before somethings funky begins to happen lol.
One thing I'll admit that I did I wasn't thinking clearly it was late at night and I was very tired from a long day of harvesting honey (yes I"m a beekeeper), I mixed my yeast with a cup of warm tap water (chlorinated duh i know) and added it into the must.