Six weeks in and there is a thick tan layer at the bottom of the carboy, maybe two centimetres. It has stopped bubbling and the mead above it is starting to clear. Is that layer a problem if I leave it, and do I need to…
Day three of a blackberry mead and I came down to foam coming out of the airlock and a sticky mess down the side of the carboy and across the counter. The fruit has risen into a cap at the top. I filled it closer to the…
Second mead, ten days in and still bubbling. Walked past the fermenter this morning and got a proper whiff of rotten eggs, or struck matches, somewhere between the two. It was not doing that at the weekend. Two and a…
Opened a bottle of junmai about three weeks ago, kept it in the cupboard with the cap back on, and had a glass tonight. It is sharp and sour in a way it absolutely was not on the first night. Vinegar is the closest…
First mead. Three kilos of honey in five litres, a sachet of wine yeast, no nutrients because none of the recipes I read mentioned any. Fermented in the airing cupboard because I thought warm was good, which in…