[hipifreq]

I'd be really suprised if it's done already at 2 months, that's MUCH faster than I've ever fermented it. But, if you're getting burps every few minutes, I think you can bottle, but expect a little carbonation. I prefer mine with just a tiny bit of fizz, kinda like champaign

IMHO quick-brewed mead tends toward being a bit off for my tastes. Mine always takes about a year to ferment nice and slow. There's a local meadery that pumps out big batches in a short time, but I think their mead seems different than any slow variety I've tried.

I've always heated the honey a tiny bit when starting a batch. I like to mix 1:1 honey to water by volume in my brew pot and bring it all to about 160-170 degrees F. I think turn off the heat and let it sit for about 10-15 minutes. I then immediately pour into a fermentation vessel with COLD water already in it. Remember not to have to much water in there that you can't get the whole must in. That sterilizes the honey without changing the flavor too much, avoiding anything that might be in the honey already. I've tasted a couple of unsterilized meads that have gone bad...

Now, when I start with my own honey... Then I think I'll try some mead from raw.

 

[hipifreq]

Never had a batch that wasn't at least drinkable throughout, but I've never gotten one down to 1.000 either. Did you use a dry white wine yeast? Given the low gravity and age of your mead you'll probably need to bottle and let it age for a good long time. A year perhaps?

If you're going to age, Set aside a few small bottles, 12 oz or less. That way you can taste smaller amounts as you go.

 

[hipifreq]

It's possible it got contaminated with someone that was in the honey, which is why I always try to pasteurize mine before fermenting. Saves my yeasties from wild critters. The speed with which it ferments says to me that something funny was going on, because I've never seen mead ferment that quickly without being kept really warm and constantly fed nutrients and more yeast.

If you're the experimenting type, and can avoid expecting much, I'd sit on it for a while. Should be safe to rack and let sit for a few more months. Once you get SG readings (remember to correct for temperature!) that are the same a month apart you could bottle. Assuming of course you can spare the time and bottles on something that may well never work out.

Good luck, and don't loose hope in making mead - it really is easy, and well worth the occasional setback to enjoy a bottle with friends.

 

[hipifreq]

Good to hear, and glad you have someone to bring it too for another opinion! :applause:

 

[hipifreq]

I highly recommend a mead yeast from Wyeast. You can get either a dry or sweet variety from most local homebrew supply shops.

http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=58
http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=44

 

[hipifreq]

Sounds like Barry hasn't had the right homemade mead yet!

sniff.. sniff.. Is that a challenge I smell?