It might be "drinkable" after 6 weeks, but as an experienced mead maker, Newyear498is 100% right. you need to allow the fermentation byproducts to escape. I'm an environmental engineer and know a bit of chemistry. If you dont allow the CO2 to escape and filter out the yeast waste, it will take much longer for the brew to mellow to a palatable flavor. Don't confuse this with wine made with a vacuum sealed, temp controlled container. It is a bargain basement price recipe. keep that in mind with your comments. However, it will work quit well if you are patient.
*BTW: Ive made mead using this exact method, and it took nearly 6 months, so... BE PATIENT!!!!!!
4 users found this review helpful
Oct. 15, 2012