I tested and aerated the mead today. It has fallen to 1.12 which puts the alcohol content at 2%. Judging by the current rate of sugar consumption by the yeast I would guess I'll be at optimal alcoholic content rather quickly, perhaps even as soon as two weeks, but then again who knows. While the first couple of days the yeast are multiplying more than producing once they produce enough alcohol they will start dying out so the process will slow. I guess I just have to have some patience I guess.
Added comments:
Just in case anyone was curious the reason I used tea as the main ingredient instead of just using a collection of spices is because tea contains tannins that add astringency and structure and also act as a yeast nutrient. In short I have provided the yeast with a jug of food for it to live in. The only question will remain is if there are too much tannins which will make the mead too astringent.
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