u/bogdanbos725

Hello everyone, I would like to share yet another update on my apple syrup mead.

To start off, since my last post I was away from home and left it with my grandma, and she told me that apparently it foamed a lot in the time that I was gone (so now I have truly lost all doubts in my baker's yeast). Second, some sediment started to appear at the bottom, but that's nothing new at this age.

Third, if anyone wonders why there's less liquid in the bottle than in my last post, it's because I combined 20ml of syrup with 20ml of water and it finally gave me a sugar reading of 25%. I will however not add any water to the main bottle.

Lastly, the liquid consistency still seems to be the same, but it did get a stronger smell (like something one might find in their grandpa's basement), that is all for now.

Thanks for your time, and if interested, you may find the recipe in my first post.

Guys it's alive, ALIVE! Still, I can't measure the sugar level since it's a bit thicker than plain water, but it does taste like honey with some sourness mixed in, I'm honestly excited to see how it will turn out.

Hello everyone, this is my third time making mead, and this time, I wanted to try something a little different. So I got a bunch of sour green apples, diced them up, and covered them in sugar in order to extract a somewhat sour syrup. Then I combined that with a handful of raisins, 100ml of honey, and about 2g of yeast. My question here is: Can the yeast ferment the syrup, or do I need to add some water? After a day it did foam a little bit, but I don't really see any bubbles. I'm using fresh baker's yeast which I activated in warm spring water for 15 minutes and gave a pack of sugar to snack on before adding it to the syrup

hello everyone, a couple of things happened since my last update, and here's and i wanted to share progress;

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Day 1-3: it foamed a lot like it doubled its volume with that foamed (original volume was 1.8L) with a foam so thick that I used as a sourdough bred starter ( ironic since I used bakers fresh yeast)

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days 5-8 by this point have something to measure the alcohol level (>10%) and an acquaintance of mine who just so happens to work at a lab where they distill alcohol from hay gets me some special filter paper and thees little things from picture no3 and day 8 it's probably the day where all my sugar fermented dry (recipe in a different coment)

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Day 10: I got something to measure the sugar level and find out that my mead fermented dry, so I filter it to another bottle and added a bit of potassium metabisulphite than place it inside a colder room in order to start phase 2, it dose taste and smell like wine but I still has a fermentation smell to it, the potassium metabisulphite surprised me tho since it instantly changes color the as seen in pictures 1

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As for the present day, it still has a little of a spoiled smell to it, and it's a little more cereal, and the alcohol level is still >10%. Overall, i think that i did an ok job for my first try. I already started preparing for another one :)