Two weeks ago I placed the carboy of mead on top of a freezer in the laundry room. This room keeps a constant temperature in the low sixties. Fermentation has been consistent during those two weeks about three bubbles through the water in the air lock every seven seconds.

Yesterday, I took a reading of the specific gravity. The original reading was 1.090 and yesterday’s reading was 1.020. That puts the present alcohol of the mead around 9 – 10 percent. There is potentially between two and three percent more alcohol that can be made. There is a lot of carbon dioxide in the mead. You can notice the lees at the bottom of the carboy. The mead is too cloudy to degas and bottle at this time. I plan to wait another ten days and then rack it into another carboy. By that time most of the sugar content will have been turned into alcohol.

Making this mead, so far, has been very easy. It was also more enjoyable than making wine from a kit. I basically followed a recipe making some changes to the quantities. The satisfaction is similar to that one may have from making a cake from scratch as opposed to making a cake from a box of cake mix.