A Simple Mead Recipe: More than two weeks
May 21st, 2007 by Erroll
I had hoped to ferment my mead in about two weeks, but at the thirteen day mark (yesterday) the specific gravity is still 1.020. Bubbly clumps on the surface of the mead told the same story; it’ll take more than two weeks. The mead was fizzy, but less so than last time, and tasted sweet.
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