Totally new to mead making, and after tons of research I started a micro test today ....
Some of this may sound blasphemous to seasoned mead makers but I work within my means and do things on the cheap as much as possible
My Recipe and process for this first micro batch
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Fermenter - 32oz gatorade bottle , cap drilled to hold airlock
3/4lb store bought wildflower honey
3/8 cup granulated sugar (added to get SG up to where I wanted it)
20 raisins roughly chopped
Filtered water to full, leaving roughly an inch of head space
1/4 packet Bread yeast
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Started by slightly heating water, and honey to dissolve, then let cool back to room temp.
Checked SG and wanted it higher so I added sugar 1/8 of a cup at a time and dissolving then rechecking gravity ( as stated above it took 3/8 cup of sugar to get where I wanted it)
Gravity reading was between 1.080 -1.090 (still learning how to read this thing)
Shook the life out of it all then added the raisins and 1/4 pack of yeast and re-shook lightly to mix them in.
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Does this at least sound like it will make an ok test to get an idea of what I'm doing before I start trying it on a larger scale?
Some of this may sound blasphemous to seasoned mead makers but I work within my means and do things on the cheap as much as possible
My Recipe and process for this first micro batch
----------------------------------------------------------------------------
Fermenter - 32oz gatorade bottle , cap drilled to hold airlock
3/4lb store bought wildflower honey
3/8 cup granulated sugar (added to get SG up to where I wanted it)
20 raisins roughly chopped
Filtered water to full, leaving roughly an inch of head space
1/4 packet Bread yeast
----------------------------------------------------------------------------
Started by slightly heating water, and honey to dissolve, then let cool back to room temp.
Checked SG and wanted it higher so I added sugar 1/8 of a cup at a time and dissolving then rechecking gravity ( as stated above it took 3/8 cup of sugar to get where I wanted it)
Gravity reading was between 1.080 -1.090 (still learning how to read this thing)
Shook the life out of it all then added the raisins and 1/4 pack of yeast and re-shook lightly to mix them in.
----------------------------------------------------------------------------------------------------------
Does this at least sound like it will make an ok test to get an idea of what I'm doing before I start trying it on a larger scale?
