I started making my very first mead. I took 1kg of pure single-flower honey and 2.5L of water (actually, not tap water but a bottled one). According to the suggestions, I did:
- Warm 1L up to almost 50 Celsius.
- Add the honey, mix, and avoid the whole mix to pass 50 Celsius.
- Take it out, mix another 1.5L of water, and put everything in the end flask (I use a flask with an airlock to do the fermentation process). Temperature will drop to a value in the 25-45 Celsius range.
- Sample a glass of honey water, add some dry yeast (in my case, I used a dry yeast of type S04). Let it live a while in the glass until it expands.
- Mix that yeast-containing sample back into the whole honey water flask.
- Strongly close the lid, which has an airlock, and then hide it from the sunlight for 2 weeks. I kept a temperature of 20 Celsius (on day - it is lower on night).
In theory, at least. No clearing substances, no hops (I wanted to keep that for further iterations and just try it veeeeery simple). Actually, I did not even measure the density (yes, I forgot that part, actually - I bought the densimeter just today).
BUT today, when I felt ready to bottle and continue, I took the potential mead flask to check it, and:
- It had a lot of sediments in the bottom.
- It had alive yeast floating in the liquid.
- It had no unexpected particles, taste or smell.
- Everything was right save for a little fact: It didn't even have taste to alcohol. Despite the lots of sediments, which I thought it would mean hey!, the yeast did a lot of work here, no taste to alcohol at all (and I bought a mead first, to try it out first before doing my own). The taste is still... honey and water.
How can that be possible? What am I missing? How can I fix it? (I'm attaching four pictures of the current status)