Time for an update on our mead making!
The last time I posted about it, we had added a few raisins to the mead to boost fermentation.
Yesterday, my daughter was a sweetheart and racked it to another 1 gallon carboy.
It is now back in its little corner, all swaddled like a baby.
The mead was very clear before it got racked, but between the raisins floating on top and the sediment on the bottom, a fair bit was lost in the process. The jug wasn’t full anymore, already, and now it’s about 2/3rds full.
We’re still going to keep it in the 16C – 20C range, though I’ve read that cooler temperatures are just find by this point. We really could have bottled it, but we will leave it to ferment with an air lock for a while longer.
Now that it’s separated from the sediment, it should not develop any off tastes. At least according to what I’ve been reading. Any fermentation that continues at this point will be very slow.
I figure a couple more weeks, maybe a month, we’ll bottle it and do another test with the hydrometer to check the alcohol level. Given how much was lost to racking away from the sediment, I’m hoping we get 2 full bottles, plus a some left over to test and taste. 🙂