Never done this before. It's all very wierd. And I feel like it's not up to lab sanitary standards. Yes I bleached the stuff well and used a newer no rinse sterilizer on the other things but...after culturing human cancer cell lines in a lab this feels like monkey lumbering kindergarten stuff that will be totally contaminated and spoiled. Gah. I would hate to do all this and have vinegar in 6 months, but here goes nothing. We shall see. :)
It took an HOUR to get the 4Kg honey and 10L water up to boil for 15 minutes, then I tossed in some Cinnamon sticks and cloves and a T of nutmeg. Poured this into the bucket of apple goo and campden and covered it up...and it smelled lovely. Tonight I'll add the acid blend and a bit of yeast food and the champagne yeast...and then try and ignore it for a few weeks until it's ready to be racked off..
Once I rack it into a carbuoy I need to ignore it a few MONTHS. Maybe longer until it clarifies somewhat.
Yeesh.
I think I'm made for beermaking. This takes ages :)
I may have to buy another carbuoy and get some beer going for the summer just so I ignore the mead properly...he heh. Apparently it doesn't taste very good for at least 6 months. Must be good.
I'm trying to get work done on my thesis since it's a day off but I really don't want to.
But I will. Honest.
Just getting my mead angst out...
I figure at this rate should be ready to drink right around my birthday. I will stick a bottle away for christmas...and a few for friends to enjoy on their holidays as well. :) If this works it will be an annual thing for the holidays I think...
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