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I just opened all of them again to smell and only one smells like vinegar the rest like alcohol maybe they are just not ready. Im gonna let them sit maybe they aren't ready

I don't think I sterilized the fruit

I get the general idea of what your saying I added the nutrients a day or two after the first yeast. My main yeast is red star premier rogue about 3.5 grams of that in 2g of water and 5lb of honey. Didn't add the nutrients.

I have one just was kinda lazy and rushed to make the mead as it was late lol and yeah just pretty much lazyness

Oh yeah I think I'll wait and I used around maybe 10grams on 6 half gallons unevenly spread and each time put I swirled the bottle for oxidation and the week after I also swirled the bottle maybe two more times. Hopefully it's not a lost cause

Yeah when I was adding it I just cut a hole on the corner and poured some on each bottle every two days guessing it was gonna be ok and awesome so I just wait longer. Should I test taste the others and measure obv?

Oh yeah I think I added waaay too much yeast nutrient. I didn't measure it and well before bottling cause I did it in a 5 gallon bucket I got 1.6 i think I'm not sure what they are now I haven't measured

No I opened it every two days to put fermaid o other than that never opened it. And maybe need more time? Or more honey?

No I didn't only the first week when I added the fermaid o and I'm not sure it does taste vinegary but I've seen that people say it might need just more sugar or to back sweetened or give it time as it's still fermenting

I've looked it up apparently I can either wait it out and let it heal itself or add more honey as the yeast still active or something or make vinegar of it. Idk I'm gonna wait another week and then add honey maybe after siphoning into another bottle. I've only tried one not all

Hi I've been making a mead for about a month now I figured I try it since the bubble in the airlock has stopped immensely and mead looks like it's cleared but I tried it and it smells alot like vinegar and taste very sour. Not sure to keep fermenting for a while more or to back sweetened and how...

I'm not sure what to do now. There's quite a bit of sediment at the bottom. There is still some bubbling action in the airlock ones and the other two have either bubbles or have the plastic wrap bulge on top. Not sure to just leave it and wait maybe check? It's been two weeks. Color looks noice...

Awesome I've shaken it a couple times I'll leave it be for now on since it's been a week

I've added fermaid o a generous amount in segments and shaken the half gallons a couple times(maybe need to do it more for aeration) and it's fermenting pretty noicely if I say so myself. Thanks everyone for all the tips and tricks and can't wait till it is completed and maybe aged for a while !!

I'm not gonna lie idk what half of that is and I don't have an aerating thing so I just shake the half gallons and maybe add more yeast 🤷

Yeah man just check up on it this morning and they are starting to ferment good even the plastic wrap ones. You can see bubbles. I've added about .5g of fermaid o to each half gallon to hopefully rehydrate and have some healthy yeast. Let's just wait and see

Btw these are the half gallon jars.

Yeah man I don't really know what I'm doing but I'm guessing a 8-9.5% abv according to the pre gravity reading on the must. Which is fine to me but I'll give it another reading today on all. Or should i? Will that mess up the process?

Ok awesome I'm glad and no I put the plastic wrap on it and screwed the top on without the middle metal on. Ok awesome. I'm really nervous to mess it up lol

Ok awesome when I made the traditional mead in the bucket I added around 3.5 grams of red star rogue and about 3grams of fermaid o is that enough? Then I poured the mix in the half gallon mason jars then added fruit and one I added vanilla extract and cinnamon then shook it. I only read the...