How long does it take for a normal mead? Like if you start today when will it be able to drink?

@@samvansteen2321 I tried it before bottling and it was strong and had a "raw" taste. I am going to let it age until this time next year before I try it again.

@@mariechase6156 wow! So it is not that if i start today I could drink in like 2 months…

@@samvansteen2321 I googled, it says age 6 months to 3 years

Typically fermentation isn’t 100% finished in secondary. During this time the yeast finish up and you basically wait for both the yeast and whatever other sediment is suspended to settle. Aging helps flavor development as well!

@@goldenhivemeadso I have a batch of mead that has been fermenting for around a month and a half and all the sediment has fallen to the bottom and the mead is almost Chrystal clear and it is still somehow fermenting very slowly, should I transfer the mead into a new vessel or keep it in the one it’s already in until fermenting is fully completed?

If it’s grapes alone, that makes wine. With the addition of honey, it’s mead. I actually made a grape mead in one of my recent videos.

​​@@goldenhivemeadthank you 🙏

He 100% put food coloring, which is totally fine btw.

​@maltomilto I don't think he did, it really does get this colour

Should be fine but normally it's done under "closed transfer" with CO2 purging. If you are beginner homebrewer, like me.. you probably don't have all that fancy equipment. If you transfer while the brew is still degassing, it should get rid of most of oxygen through the airlock. It won't get rid of all of it, some while be absorbed by the brew. That's why you want to keep headspace minimal and use conic shape instead of a flat vessel like a bucket or the 1 gallon jar. Ultimately, it probably won't ruin the brew if you don't see airlock activity but it's not optimal and could lead to some issue. In winery (or brewery..etc..) , the aging wine is sometimes topped off with a blend or extra wine during the fermentation due to evaporation. Some wines are not topped off and create a pellicle to protect the wine. So, it should be fine but if you wanna be professional keep the headspace minimal, purge with co2 and rack under closed transfer (co2 transfer, google "closed transfer brewing").

U fart in your canister 😂

You can buys powder or liquid brewing sanetiser

I use Star-San , there' a similar product in the UK and Australia with a different name. It's a an acidic sanitizer, you dilute with water and soak or spray equipment. Read the label on the product. I also use Chloroclean (bleach soap) and PBW (soap). I use Chlroclean for glass bottles and fermenters and PBW for plastic fermenters, airlocks, bungs, brewing bags, graduated cylinder, fermonster lids, etc... My hoses are rinse with room temperature water after each use and the rest of my equipment is also kept clean.

it would explode. if you used a very small amount of yeast used for carbonation along with a teaspoon of sugar then yes you could carbonate it but please carbonate during a second fermentation.

No you would just make a bomb

wrong@@anulu-momento