Re: Re: Making a BHP mead

Home Forums General Discussion Making a BHP mead Re: Re: Making a BHP mead



Racking Day!In the old days, from what I've gathered in my research, the mead would've gone straight into a cask and conditioned there.  The floc would've settled on the bottom, about the spigot, and would've been cleaned out once the cask was tapped (finished). I wish I had a cask to let my mead age in, but they can be quite expensive.  So, instead I racked my mead over from one carboy (fermenter) into another, to leave the floc behind.  It will settle a little more, and that will be taken care of during bottling, but racking again into a bottling bucket, where I'll let it settle for a bit before using the spigot above the floc line to fill the bottles.Here you can see the floc (yeast output sediment) at the bottom; the racking process; and a wee dram to taste to see how it's doing.  FYI: it's doing great.  It still has some fermentation to undergo.  During the racking process, the movement oxygenated the mead, allowing the yeast to start up again a bit.  Nonetheless, it tasted wonderful, and gave a good idea of what it might taste like if it was just a non-alcohol honey drink. Next, I'll post a few pictures of the bottling process.  Jamie, would it be okay to use the BHP Union Jack logo as a bottle label?  It's not as though I'll be selling this anywhere and making a profit off your hard work, but I completely understand if you'd prefer to keep it all for your own use.  (On a side note, I can't sell it, but I'll happily give some away if any of you happen to be in the Indianapolis area.)