Remember that six gallon batch of mead I started way back at the beginning of December? It's still fermenting! I'd expected to rack it into separate vessels by now and add the prickly pear, mint and other flavorings to produce a variety of different drinks, but the stuff's still going. It's not fermenting vigorously, mind you, but it's quite steady. I know I used a lot of honey to start off with, but it's got to be running out of fermentable sugar sooner or later...
Now Playing: Franz Schubert Wanderer Fantasy C major
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