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Mead Fermenting Too Fast?

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ssteufelhund said:
Rhianni >>>> Another test is what does the sample you measure the gravity with taste?

I didn't bother to taste it. It was still musty and raw.
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The reason I mentioned to taste it is that its another way you can test the sugar level. If you think that 1.000 in your experiance at this time isnt right because it should be fermenting for several more months you can use your taste buds to guesstimate the gravity. It it tastes really dry than there is no more sugar for the yeast to eat. I also find it easier to catch funky off flavors that would indicate another critter apart from the yeast and correct it at an early stage before too much damage is done. at any rate....

The others have commented on the 1 month vs 9 month fermenting times. I definately agree with getting a patron membership. There are some incredible discussions and techniques in there about aeration, nutrients needed, and many others that go into more indepth than 1 thread deservers. Ken Schramm's book is wonderful. Between the two is pretty much everything a meadmaker needs to know
 
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