Hello everyone!
New to making mead, and new to this forum!
I have a few questions about my first batch. Here are some details.
I aimed to make a 1 gallon batch of sweet mead.
4lbs buckwheat honey
1 gallon spring water
1 tsp energizer
Lalvin yeast (I'll get the name off the pack when I get home and edit it here) half a pack.
I sanitized everything thoroughly. In a large pot I dissolved the 4lbs honey on low heat into a litre of water. Let to cool, and added energizer. Meanwhile prepared yeast in a glass bowl as per the instructions on packet. Mixed in a litre of water to help cool the must a bit faster. After it was room temp I added it into the 5 gal carboy. Shook it all up to aerate the must. Mixed in yeast. Added remainder of water. Shook again to aerate it further. Put an airlock on it and put it in a dark room with average temp of 21C.
July 18th is the brew date. A lot of foaming, some brown on the foam, looks like brown sugar almost. Everything is read days this is good. The smell when you smell above the airlock can only be described as what I imagine Valhalla smells like. I want to eat the airlock. Hahaha. It bubbles roughly every 16 seconds.
I'm wondering how close to racking I'm getting. Also, should I rack into a 1 gal secondary, or another 5 gal secondary, both glass carboys. Also, I didn't account for the volume of honey, so I have a gallon, plus the volume of honey I added, roughly a litre.
Looking to your insight, thanks.
P. S. The must tasted glorious before I put it in the carboy, is this any indication of the final product?
New to making mead, and new to this forum!
I have a few questions about my first batch. Here are some details.
I aimed to make a 1 gallon batch of sweet mead.
4lbs buckwheat honey
1 gallon spring water
1 tsp energizer
Lalvin yeast (I'll get the name off the pack when I get home and edit it here) half a pack.
I sanitized everything thoroughly. In a large pot I dissolved the 4lbs honey on low heat into a litre of water. Let to cool, and added energizer. Meanwhile prepared yeast in a glass bowl as per the instructions on packet. Mixed in a litre of water to help cool the must a bit faster. After it was room temp I added it into the 5 gal carboy. Shook it all up to aerate the must. Mixed in yeast. Added remainder of water. Shook again to aerate it further. Put an airlock on it and put it in a dark room with average temp of 21C.
July 18th is the brew date. A lot of foaming, some brown on the foam, looks like brown sugar almost. Everything is read days this is good. The smell when you smell above the airlock can only be described as what I imagine Valhalla smells like. I want to eat the airlock. Hahaha. It bubbles roughly every 16 seconds.
I'm wondering how close to racking I'm getting. Also, should I rack into a 1 gal secondary, or another 5 gal secondary, both glass carboys. Also, I didn't account for the volume of honey, so I have a gallon, plus the volume of honey I added, roughly a litre.
Looking to your insight, thanks.
P. S. The must tasted glorious before I put it in the carboy, is this any indication of the final product?
