Thursday, October 08, 2009
Ok, the fermentation slowed considerably. I have been a little concerned about this the past few days, however some reading seems to confirm that the fermentation process in very sweet meads tends to be very slow despite what the guy from somerset suggested. I think I will leave it another week then rack it off into a different carboy, this should ensure that there is no off flavour from the lees. The lees are the dead husks of the yeast.
Posted by Jeff The Geek at 3:01 PM