Subject: mead query
Date: 1992-02-27 02:51:52 GMT
Our first attempt at homebrewing has been a batch of mead. We followed a
recipe from AMATEUR WINE MAKING by S.M. Tritton pp. 152-58. We used 3 pounds
of honey to a gallon of water and sedimentary wine yeast. We forgot, however,
to add critic acid initailly and added it only after fermentation had already
started. About two weeks latter the alcohol percentage has fallen to about
11% and fermentation has stopped completly. The mead is still quite sweet and
bit too thick. What so we do? Is adding more yeast advisible?
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