It's my first mead (or any brew at all). Hours of videos/reading beforehand, so I know I'm breaking a lot of rules by doing it the way I am (e.g. without a hydrometer, nutrients, etc.). So anyway...
I'm wondering what I can expect from this. Here's the situation. I used 68oz (4.25 lb) wildflower honey, 28 raisins, 2 bags Lipton black tea brewed in 2-3C reverse osmosis water, and RO water to a gallon in brown glass carboy. Lalvin 71b yeast. It was slow to start, but did eventually take up a vigorous fermentation. Now, Day 19 (with start date being Day 0), airlock activity has slowed but continues (a bubble about every 12.5 sec) and gas bubbles can still be seen rising at the shoulders. Obviously needs more time.
I am relocating in early June, and will have no way of moving this. I understand I used way too much honey, but it seems like it's working well enough. Does anyone have any insights into what I can expect from this and/or offer some suggestions for maximizing enjoyment? I was going for sweet, but I fear this is going to be pretty gross.
I'm wondering what I can expect from this. Here's the situation. I used 68oz (4.25 lb) wildflower honey, 28 raisins, 2 bags Lipton black tea brewed in 2-3C reverse osmosis water, and RO water to a gallon in brown glass carboy. Lalvin 71b yeast. It was slow to start, but did eventually take up a vigorous fermentation. Now, Day 19 (with start date being Day 0), airlock activity has slowed but continues (a bubble about every 12.5 sec) and gas bubbles can still be seen rising at the shoulders. Obviously needs more time.
I am relocating in early June, and will have no way of moving this. I understand I used way too much honey, but it seems like it's working well enough. Does anyone have any insights into what I can expect from this and/or offer some suggestions for maximizing enjoyment? I was going for sweet, but I fear this is going to be pretty gross.