About seven months ago I made up a six gallon carboy of mead with 15 pounds of honey, 1 pack of Lavalin EC1118, 3 teaspoons of yeast energizer, and plain water. I rolled the carboy around (Swirled) several times each day until there was no more visible bubbles of gas in the mixture. It came out fairly bland tasting with just a slight tang to it. Going by the taste of it several friends and myself could not detect any alcohol in it.
Where did my alcohol and taste go to? Did I ruin this batch by daily swirling of the carboy to allow the escape of the gases which was suppposed to keep the yeast from being killed off before fermentation was complete? Seems to me (no hydrometer) that the 15 pounds of honey should have produced an alcohol content of around 15 percent at the completion of fermentation.
Where did my alcohol and taste go to? Did I ruin this batch by daily swirling of the carboy to allow the escape of the gases which was suppposed to keep the yeast from being killed off before fermentation was complete? Seems to me (no hydrometer) that the 15 pounds of honey should have produced an alcohol content of around 15 percent at the completion of fermentation.