October 5th 2023
The husband has been beekeeping without me and says it’s very hard to take pictures while also working quickly. Hopefully I can get him to take me on a weekend soon so I may update you all.
However, we do have a mead update! I believe the yeast have stopped fermenting and we have our finished product. I used the siphon to remove the good juice from the dead yeast and berry sediment. Then I clean and sanitized the glass jar and transferred everything back. I think we’ll bottle soon but I wasn’t set up to do that project on a week night. I did measure the alcohol content with my new graduated cylinder (for real science). The starting specific gravity when I first added the yeast was 1.088. Today when I measured it was 1.001.
To calculate alcohol content the equation is
(Starting gravity - Final Gravity) x 131.25.
So for us it would be
1.088 - 1.001 = .087
0.87 x 131.25 = 10.37%
10.37% is right in the middle of the range for white wine so it’ll be nice to have a glass with dinner or dessert.
Mason brought a bunch of bottles when he moved in so hopefully I can work on bottling soon! Once it’s bottled I’ll hide them in a dark closet and let them age for a month or so.
