02-06-2010, 07:27 PM
dopplebock Wrote:yeah - 14 days is likely wishful thinking!
i ended up using 1-1/4 cup sugar. (ouch!) also pitched bewteen 1/8th - 1/4th tsp yeast. it's hour 19 now and it has been rapidly fermenting since about 1:00pm. i'm surprised at how little foam is being produced, hardly noticeable, but sit anywhere near the bottle and it sounds like a thousand angry snakes hissing away! temp is about 70-74 on average. ends up i didn't do a boil with the honey, i hope i don't regret it later.
Also have two VERY small test batches of cider going. 16.9, and 20 oz. bottles. just curious how high i can get the abv!hock:
next up, grape wine.
Honey contains natural yeasts- traditional mead was made using these yeasts to ferment the mead. By not boiling it you may have imparted an original mead flavor.