Mead-Brewing Questions

[Phhase]

Make sure to sterilize any thing you add. I usually use the microwave to boil sanitize my flavorings.

Ah. That would probably have been smart. I cleaned the vessels, but didn't think of that. Seems fine for now, though.

To speed up the process, add a few raisins or some commercial yeast nutrient at the start to boost the population.

Raisins? I'm curious as to how this affects the process. I can throw a few in, it's only been a little while.

Speaking of secondary fermentation, you should have a tube for siphoning and a second bottle, siphon everything above the yeast sludge from the primary fermentation vessel to the secondary, about halfway through the time you are willing to wait. Try to move the original bottle as little as possible to let the most yeast settle out before siphoning. Do a similar thing and discard the sludge again when it comes time to bottle. That will minimize the yeast flavor from the final mead.

I see. I don't have a second bottle, but I can find a vat or something to hold the stuff while I clean out the first. The recipe I followed roughly used a more tolerant yeast, and called for about a 6 week fermentation. I'm guessing that with a gallon of liquid, 2.5 lbs honey, and 3/4 a packet of yeast that reaches a 15-17% range, it should take...4? Ish?

I'm continually surprised and amazed by both the depth and variety of specialist knowledge you can find among the Playgrounders; at this point I almost actually expect somebody around here can offer a useful comment on whatever esoteric thing you might care to ask about. The tricky part is catching their attention.

Indeed! This place is a real rogue's gallery. Come January, I'll probably be back with a hangover and many questions about cryogenics!