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Yesterday, today, tomorrow allegorical

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Using the gallon jug is just to get folks started making mead. I usually ferment in containers much bigger than my batch size to prevent overflow. After fermentation is complete, I rack it containers without headspace.

Your recipe is fine (Recap: 3 gallon batch of CBC-1 with GoFerm rehydration and TOSNA). I always suggest pitching the whole pack of yeast. It’s really difficult to overpitch yeast. This will yield a nice dry, tart mead of around 8.8% ABV. It will be a bit thin. You may wish to use 8 lbs of honey for a more concentrated honey aroma and flavor. It will still be dry, but 14% ABV instead. It’s up to you!


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Well quick update:

Been steady at SG 1.000 for two days now, still hazy, but planning on racking tomorrow night.

And loveofrose, only 2 gal, though it was almost all of the 2 gallons in order to get SG to 1.099.

Last "quality check" had a nice flavour, with still a tad of bite.

BTW, is it worth it to save the lees for future yeast pitching?
 
Pedroig said:
Well quick update:

Been steady at SG 1.000 for two days now, still hazy, but planning on racking tomorrow night.

And loveofrose, only 2 gal, though it was almost all of the 2 gallons in order to get SG to 1.099.

Last "quality check" had a nice flavour, with still a tad of bite.

BTW, is it worth it to save the lees for future yeast pitching?
Click to expand...

Yeast is the cheapest thing you will buy to make a mead. No one I know of would say to reuse yeast from a mead batch. Mead is much more difficult on yeast that is a batch of beer. Toss it and buy new each time. You can thank me after you read this.


https://www.ncbi.nlm.nih.gov/pmc/articles/PMC369084/pdf/molcellb00153-0291.pdf
 
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