I want to make mead, but lack any real equipment/skill. I have done "wine" and "mead" before, but only at the "hooch" level of quality and control. All I have access to is a siphon tube and ~2L plastic bottles. There is a store that sells brewing equipment, but I didn't think I cared much for clearing my wine or stopping the yeast from producing since I do not trust the products that well. This may be an argument from ignorance though so bear with me.
My idea was to:
- use 12oz of honey, 1 tablespoon of cinnamon, 1/2 of orange and some orange zest.
- sanitize equipment(2L bottles) via antibacterial soap and/or rubbing alcohol. Let dry upside down, rinse several times.
- put ingredients into 2L bottle, fill 4/5ths the way full with water, shake to mix.
- add 1 packet of bread yeast, shake to mix.
- close cap until almost shut to allow for airflow for C02 out of the bottle.
- cover cap with rubber glove, tied at base to prevent contaminants from dust, and to allow for determination of fermentation via C02 production.
- wait 3 weeks, use sterilized siphon filter off from top of bottle my "mead", into new sterile container. Cap tight, refrigerate?
I guess the only thing i am concerned about is caping the bottle tight after I re-bottle it, for if fermentation is still active, it could cause a bursting of the bottle. I could try and do SG readings with a hydrometer I have, but I feel given my lack of equipment( no graduated cylinder ), exposing my product to air to test multiple times would be folly and pointless. Should I attempt to degass in any way, and if so how would I given my lack of equipment/skill?