We are about done

Ok we have a sanitized fermenter (carboy) so we will sanitize the funnel and pour the must into the carboy.

 

Carboy is now ready for the must

We have now poured in the must

Now the rehydrated can be "pitched" (poured into the carboy) into the must. You will pour the yeast into the carboy and then manually shake the carboy for several minutes to mix in the yeast. Once this is done you will put the air lock in place so any carbon dioxide put off by the fermentation can escape but no oxygen can get in.

Yeast is pitched and ready to ferment

Carboy is set in place to ferment

You are now ready to set the carboy aside so fermentation can take place. I generally use dark t-shirts to cover my fermentation vessels to keep any light off the must.

This will be racked (siphoned into another container) in 3 - 4 weeks into another clean and sanitized carboy. This is to get the must off the lees (dead yeast in bottom of container) dead yeast in the bottom. I then let it sit for 2 to 3 months and rack again. I continue racking every 2- 3 months until there is no lees in the container and then it is ready to bottle and should be very clear.

If you have any questions just send me an email and I will get back with you with an answer.

I will have more on racking and other Mead making items online sometime in the future so check back occasionally.