I have recently Started my first batch of mead and I am unsure about a few things.
Here is my recipe
15 pounds of honey (may be slightly over)
4 gallons of water
half a mandarin (recipe called for an orange but didn't have one at the time)
3-4 handfuls of raisins
I am fairly certain the yeast was SN9 Cider/wine yeast (I foolishly didn't pay much attention to it when I started the mead)
I racked into a carboy after 2 weeks and it has been in the carboy for about a week, it is slowly fermenting still (airlock bubbles)
I took a hydrometer reading and it is around 1.060. this seems high to me and it still tastes far to sweet.
any advice or feedback would be appreciated
Here is my recipe
15 pounds of honey (may be slightly over)
4 gallons of water
half a mandarin (recipe called for an orange but didn't have one at the time)
3-4 handfuls of raisins
I am fairly certain the yeast was SN9 Cider/wine yeast (I foolishly didn't pay much attention to it when I started the mead)
I racked into a carboy after 2 weeks and it has been in the carboy for about a week, it is slowly fermenting still (airlock bubbles)
I took a hydrometer reading and it is around 1.060. this seems high to me and it still tastes far to sweet.
any advice or feedback would be appreciated