Fermenting Mead

Mead will take longer than beer to ferment. Fermentation times are often measured in months, so get another carboy. Mead likes to ferment a little warmer than beer (70F – 75), but should be stored in a cool place to bottle condition. You will have to rack mead (transfer it to a separate vessel, leaving behind the sediment) while it is fermenting. If you make any kind of mead beside traditional, you will have to rack about a week after starting to remove the bits of fruit or spices that settle out. Rack periodically after that to get the mead off the dead yeast and other matter that settles out–every 3-6 weeks depending on the rate of fermentation and settling. This improves the flavor and clarifies the mead.

Initial fermentation of melomels made with fruit (not just juice) is easiest in a food-grade plastic pail so that you can strain out the fruit before racking. Except for this, glass carboys with fermentation locks are the best fermentation vessels. Mead does not tend to form the huge head that beer does when starting fermentation.

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