This is what the must looked like this morning, before I did the first stir of the day.
I love me some CO2 action!
At the time of this writing, we’ve done the second stir of the day. The instructions we are using as a guide said to stir it twice a day in the first 48 hours, so this was the last one. We now leave it, loosely covered and untouched, for the remainder of 10 days. After that, we siphon it off into the carboy, leaving behind any sediment, set up the airlock, then tuck it away into the basement for a minimum of 4 weeks. After this second fermentation, it should be ready to bottle.
We will, of course, have to taste it first, and see if we’ve got mead. 🙂