As the title would suggest, I'm making a batch of mead. This photo was taken over the weekend as I was transferring the batch out of the secondary, and back in to the fermenter where it will stay for the next 2-4 weeks. It's about 12%% ABV, and drinkable as-is, but this is not its final form. Ingredients used in fermentation were a large quantity of pumpkin flower honey, water, and Wyeast 4632; original gravity was 1.090, final gravity was 1.000. It still tastes somewhat sweet despite all the fermentable sugars having been fermented, with a bit of a spiced finish.
The bulk of the batch was racked on to a mix of blackberries, red raspberries, and golden raspberries at a ratio of about 3:
:1/2. The blackberries and golden raspberries were harvested from my back yard (the raspberry bush is visible in the background, behind the roses), the red raspberries were sourced from a local farmers co-op.
After the 2-4 weeks of infusing are done it will go back in the secondary for at least 90 days to mature and finish clarifying at which point it will be ready to be bottled.
P.S. - I don't know what happened to the formatting there in the middle, and I also don't care. Thanks for reading, or not.
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you moved it from primary to a secondary then back to the primary again then plan on going back to the secondary again
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Yeah, I only wanted to ferment the honey. The fruit is just for flavor, color, and a little back-sweetening. It's just easier to do the infusion in the primary, which has more of a bucket type lid as opposed to trying to force a nylon bag full of fruit through the little hole on the secondary and then fish it out again after a month. And I could just keep it in the primary to clarify again, but I need that to ferment more alcohol so back in the secondary it will go.
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oh okay if your primary is a bucket that makes sense I suppose
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