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General Interest > Culinary Arts, Gardening and Brewing
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Re: Brewing@home [Re: CptnGarden]
    #5734491 -

Your goal is to keep the yeast out of the secondary fermenter. Too much turbulence will raise the sediment into your mead, so use the turkey baster if that's the best thing you've got. Ideally, you'd want to use a racking cane with a hose. Try not to make too many bubbles when squirting it into the other container, you'll want to avoid oxidation.


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Re: Brewing@home [Re: Jfisher]
    #5738176 -

ok I turkey basted it off the top and disposed of the other stuff, can i transfer back to the old fermenter or should I just leave it in its new home? its new home doesn't have an airtight lid by the way. I used white champagne yeast, and it definately smells like white wine. but it has a different smell to it also, like blush or white grenich, the boxed wines.

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Re: Brewing@home [Re: CptnGarden]
    #5742217 -

Doesn't matter. As long as the vessels are clean you'll be fine. I would probably avoid retransferring, unless you have a CO2 tank to purge the container.


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Re: Brewing@home [Re: daussaulit]
    #5772846 -

this isnt a bump, its more comparable to yeast starting back up.

but anyways, thats was lame, now on to business.

I tasted my mead and it tastes AWESOME. real apricot-like flavor, nice burn, delicious, other than the white wine bite it has to it. When should I bottle it? its been sitting in this vessel since my last post.

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General Interest > Culinary Arts, Gardening and Brewing
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