I racked both meads to secondary fermentors yesterday, as the fruit had started to sink to the bottom. Cleanup was much easier than I thought it would be; curious thing is, after weeks of airlock inactivity, one or both have started bubbling again! (About once every fifteen minutes)
Secondary Fermentation 
I made my first batches of mead today; read a few “how to’s” on the net and then quickly crafted two simple recipes. Definitely a lot easier to “brew” than beer, it’s only too bad I’ll have to wait forever before they’re actually ready to drink. But now that they’ve been pitched and stored away, it’s time to get ready for the Yokohama Beer Festival!
| Lee’s Magic Mead (♣ & ♠)
OG: 1.125 (±5) Ingredients Yeast |
Lee’s Magic Mead (♥ & ♦)
OG: 1.125 (±5) Ingredients Yeast |
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