First Mead is done fermenting. Its smells sour. I’ve got a few questions
Following up partially to my last post if any of you saw it, about how i added 2 oz of fermaid o for nutrients by accident instead of 2 grams.
Started this batch with the knowledge i had from researching a little over a month ago. It was about a gallon of water and 2 lb’s of my local raw honey. I used a single yalvin yeast packet and here we are.
Its got a very sour smell and even made my eyes water. And now i’ve got many questions. Is this an okay color? We wanted to move it to a second container today, is that smart? Should we put it in the fridge to kill any remaining stuff in there? My one roommate wanted to drink it today, is it good for that yet?
Still new to this obviously, and i appreciate any help and advice at all. Just want to know what to do with this batch, and how to make sure i do better for my next one.