Sunday, January 22, 2012


We've been waiting---and waiting------and waiting for our Mead to slow its fermenting so we could take it to the next step and finally the airlock stopped making it's vodka bubbles. We used vodka so it wouldn't evaporate. We transferred it to a glass "carboy" while carefully keeping the yeast sediment behind. Now it will continue to ferment and then will go into bottles and hopefully by next Christmas we will be sipping the preferred beverage of King Arthur's knights----Mead!

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