Another hefeweisen bottled, mead is bubbling happily
I picked up a full set of equipment of my own and brewed up a batch of hefeweisen and a holiday mead on the same day. The hef was the same as the first batch, since it went so well the first time. The mead was 3lb of California clover honey, a variety of spices, and a dash of orange juice.
I was able to bottle the hef after 1 and a half weeks in the fermenter. It was highly active in the early stages, blowing the stopper across the room and foam up the walls and onto the ceiling. That was exciting!
The mead is still quite murky, and I’m giving it another few weeks to see how it clarifies before racking it into a secondary fermentation.
Pictures to be added soon