Hello everyone!
Let me preface this post with a disclaimer: This mead was a spur of the moment product of sheer boredom. My wife had accidentally bought an extra pack of honey because she thought we were out. I had some extra yeast from making root beer with the kids. Here is what I ended up with:
2 gallons of water
2 lbs of honey
1 sliced orange
1 sliced apple
Red Star Wine Yeast
My primary fermenter had some porter in it, so I threw this all into my old Mr. Beer to ferment. It's been in there about 2 weeks. I tasted a little bit. It tastes like there is some mead in there, but also like you are chewing on that white part of an orange.
Following the pattern of beer brewing, I feel I should put it into a secondary fermenter next. Do you put the fruit into the secondary as well?
My plan is to try a "real" batch later this summer using fireweed honey and some local blackberries (and actual mead yeast)
Any thoughts?
Let me preface this post with a disclaimer: This mead was a spur of the moment product of sheer boredom. My wife had accidentally bought an extra pack of honey because she thought we were out. I had some extra yeast from making root beer with the kids. Here is what I ended up with:
2 gallons of water
2 lbs of honey
1 sliced orange
1 sliced apple
Red Star Wine Yeast
My primary fermenter had some porter in it, so I threw this all into my old Mr. Beer to ferment. It's been in there about 2 weeks. I tasted a little bit. It tastes like there is some mead in there, but also like you are chewing on that white part of an orange.
Following the pattern of beer brewing, I feel I should put it into a secondary fermenter next. Do you put the fruit into the secondary as well?
My plan is to try a "real" batch later this summer using fireweed honey and some local blackberries (and actual mead yeast)
Any thoughts?