1. Carrying the carboy of mead down from the fermentation room a week ahead so that all possible yeast cells can settle;
2. Cleaning and sanitizing 47 bottles to rack the mead into;
3. Arranging sanitized equipment next to carboy;
4. Dropping the siphon line into the carboy
and than
5. Absent-mindedly scraping the end of the line through the yeast sediment, swirling up a nightmare of fine yeast. A slowly swirling cloud that spreads and dissipated through the batch before my horrified eyes.
Which leads to 6: put everything away, wait until tomorrow.
Bah.
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