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Mead Vs. Wine: Which Is The Best Fermented Drink?

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Bill Glover
Bill Glover
08 févr. 2024

Phil, I made my first batches of Mead (Wildflower and Orange Blossom) on January 21, 2024. I noticed the fermentation bubbles have signifcantly decreased in the last couple of days, each carboy has about an inch of "sediment" on the bottom and it is still murcky. I was planning to leave it ferment for 4-5 weeks. How do you know when it is ready? When do I siphon it to a secondary fermentation bottle to allow it to clear up? Any advice is appreciated.

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