azaxev
Member
Someone gifted me bottle of mead they brought from abroad, and I liked it. Never had mead before and it is hard to find it here. My local LCBO is out of stock all the time.
I have some experience with fermenting foods and understand the process, but never made any alcohol before. Also not a huge drinker, if I end up making something presentable, I will likely give most of it away.
Dissolved half kilo of honey into 2L soda bottle (PET), added teaspoon of baker's yeast and closed cap without tightening so pressure could still get out. Have some spare airlocks, bought half dozen when started fermenting my own sauerkraut last year and only using 2 right now, but this was just a quick experiment, did not feel like drilling the cap at the time. Turns out the untightened cap works quite well, CO2 escapes while nothing gets in.
Kept tasting it every few days, at first it was just honey water, then it started to taste like carbonated mead. After 2wks seemed alcoholic enough, so I moved 0.5L to another bottle and put it in fridge. In a week the fridge bottle cleared up and carbonation disappeared. Not crystal clear, but much clearer than my PET fermenter. No idea what alcohol strength this hooch is, but its definitely mead and I cannot say I dislike it. Remaining part in PET bottle is still fermenting.
I have no clue what I am doing, so I am here to learn more. Just learned yesterday there is such a thing as yeast nutrient.
I have some experience with fermenting foods and understand the process, but never made any alcohol before. Also not a huge drinker, if I end up making something presentable, I will likely give most of it away.
Dissolved half kilo of honey into 2L soda bottle (PET), added teaspoon of baker's yeast and closed cap without tightening so pressure could still get out. Have some spare airlocks, bought half dozen when started fermenting my own sauerkraut last year and only using 2 right now, but this was just a quick experiment, did not feel like drilling the cap at the time. Turns out the untightened cap works quite well, CO2 escapes while nothing gets in.
Kept tasting it every few days, at first it was just honey water, then it started to taste like carbonated mead. After 2wks seemed alcoholic enough, so I moved 0.5L to another bottle and put it in fridge. In a week the fridge bottle cleared up and carbonation disappeared. Not crystal clear, but much clearer than my PET fermenter. No idea what alcohol strength this hooch is, but its definitely mead and I cannot say I dislike it. Remaining part in PET bottle is still fermenting.
I have no clue what I am doing, so I am here to learn more. Just learned yesterday there is such a thing as yeast nutrient.
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