My brother and I decided to start making mead. The idea is that it will start out as a hobby, and probably wind up as a hobby. But there is a thought in the back of our minds to make it into a commercial side project once we've come up with a recipe and learned the process.
We started our first little 1 gallon test batch on May 11, 2013. This was to see what the process was like, and give it a shot with some locally available raw/unpasteurized honey (without wasting too much if it doesn't work)
This batch was racked into another jug after 2 weeks (May 25, 2013) to get the mead off all the sediment that collected on the bottom for secondary fermentation. I took a little taste at this stage and it was clearly on its way to being every bit as tasty as the Mead I got in Regina at Slow Pub, albeit dryer. (dryer was the intent)
44 days later and I think I need to rack it again. There is some stuff forming on the surface that is most likely normal/benign but I don't want to take chances. I will also test the specific gravity of it, and sneak another taste.
The plan now for the little test batch is to use it to top up a larger 5-6 gallon batch after racking it for secondary fermentation (as you lose some in the racking process)
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