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Barrel Char Wood Products
I concur with fatbloke regarding the hydrometer. A spirit hydrometer is not going to help with mead.

As for your current must, I would continue to keep it warm. Bread yeast really does need a warmer ambient temp then most wine and beer yeasts. Once you get your wine hydrometer, you'll be able to measure the progress.

WVMJack said:
Thats why I asked where you were, hydrometers work the opposite way on your end of the world than here in the nothern hemisphere. ...
Click to expand...

A hydrometer is simply a tool that measures specific gravity: density of a test liquid divided by the density of pure water. You'll get similar specific gravity readings regardless of your location on Terra ;)
 
A spirit meter, we are not allowed to play with that over here at home. That explains how your posts are opposite of how we think using a hydrometer. THanks for teaching me something new! Once you learn how to make your mead you might want to get the dad to run some thru his distiller to see how that tastes, probably pretty good but i have never tasted that. WVMJ
 
Haha thanks heaps guys!

Shes slowed down a little the heater was turned off. So put it back on this morning. Still quite slow...She might be ready to go secondary soon. And as for the hydrometer thing. I had a little nip and there is defenitly alchole present but f**k its bitter and dry. Can I add some more honey to sweeten her up?
 
Sure, it's your brew, you can do anything you want. ;D Honestly there really are no rules about what the end product should taste like, if you like it, it's good, if you don't, it needs some work.

So go ahead and sweeten it up a little bit. But if it's dry-tasting and still going, your yeast may well keep on eating whatever you put in there for a while, so be prepared, if you don't hit it with chemicals, you may have to sweeten it a few times to get it to the point where it stops fermenting what you add. When we do this on purpose to push the yeast's maximum alcohol tolerance, it's called step feeding.
 
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