This is getting beyond a joke. I Googled fermentation temperature for mead and have drowned (virtually) in a plethora of brewing forums that talk about the type of honey used in the "wort", type of yeast (K21D, F61 etc or some such nonsense). It cannot be this complicated.
So the honey is - honey - bit dark and with a slight caramel taste cos I had to heat the cappings to get it off the wax. Yeast is Sparking (?) and I am currently fermenting at about 18 degsC with a heater so it's pretty consistent.
Is that OK? Anyone care to offer a guess as to how long might it take before I put it in demijohns and how long after that might it take to be drinkable?
So the honey is - honey - bit dark and with a slight caramel taste cos I had to heat the cappings to get it off the wax. Yeast is Sparking (?) and I am currently fermenting at about 18 degsC with a heater so it's pretty consistent.
Is that OK? Anyone care to offer a guess as to how long might it take before I put it in demijohns and how long after that might it take to be drinkable?