Novia and I moved batch 8 to secondary fermentation today. I decided to add 5 more pounds of honey to the batch to allow it to reach full 18% alcohol potential. We also took this opportunity to taste the mead and judge its progress. It is delicious. The vanilla flavor comes through strongly and with the added sweetness it tastes like vanilla honey ice cream. I am excited for the possibility of this batch. It should mellow down to a smoother flavor in time.
It was measured at 1.022 Specific Gravity when we opened the bucket and then after mixing 5 pounds of honey the Specific Gravity was 1.060. This should allow the mead to ferment up to its full 18% Alcohol by volume and end at around 1.01 and 1.00 Specific Gravity.
It was measured at 1.022 Specific Gravity when we opened the bucket and then after mixing 5 pounds of honey the Specific Gravity was 1.060. This should allow the mead to ferment up to its full 18% Alcohol by volume and end at around 1.01 and 1.00 Specific Gravity.
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