Tremyfro
Queen Bee
- Joined
- May 19, 2014
- Messages
- 2,434
- Reaction score
- 0
- Location
- Vale of Glamorgan
- Hive Type
- Beehaus
- Number of Hives
- Possibly...5 and a bit...depends on the bees.
I have started a gallon of mead.
I used 3 and a half pounds of our honey
juice of one lemon
2 teaspoons of nutrient
2 grams of champagne yeast started in a teaspoon of honey and some warm water.
Water to top up.
The honey was warmed and mixed with water, nutrient and lemon juice added. Yeast mix added. A really good shake. The sg was 1105 Prior to fermentation.
It is now fermenting well. It is a very pale lemon colour...our honey is a pale lemon colour too. I am hoping for a dry wine which ferments out to below 1000.
Does anyone do a second fermentation with added honey for dry wine or do you only do this for sweet wines? Also does anyone add tannin...and if so in what form? Tea?
I used 3 and a half pounds of our honey
juice of one lemon
2 teaspoons of nutrient
2 grams of champagne yeast started in a teaspoon of honey and some warm water.
Water to top up.
The honey was warmed and mixed with water, nutrient and lemon juice added. Yeast mix added. A really good shake. The sg was 1105 Prior to fermentation.
It is now fermenting well. It is a very pale lemon colour...our honey is a pale lemon colour too. I am hoping for a dry wine which ferments out to below 1000.
Does anyone do a second fermentation with added honey for dry wine or do you only do this for sweet wines? Also does anyone add tannin...and if so in what form? Tea?