In August, measured 1.089 and fermentation slowed.
Now it’s 1.074.
It’ll stop at about 1.040, 14% ABV.
So, that projects about .015 per month, giving 22.8 months. I give it 36 months to bottling from now, and maybe 6 months of aging in bottles.
Geeze!
The good part is it’s tasty… I have stuff I started, fermented fully, and bottled after I started this stuff; that stuff is just starting to become palatable, while this half-fermented concoction is already palatable. When it’s ready to bottle, it should be properly aged already.
I know very little about mead, but that seems like an awfully slow fermentation. Did you use any nutrient? Honey has little to offer yeast without any help.
Of course I googled this and discovered that at least in the online world, this appears to totally be a Connism.
On the actual subject of the thread, yeah something is definitely off. The mead panel they had at the Conference didn’t feature (I think) a mead any older than 6 months and they were all fantastic. Gotta hand it to those Midwesternerss, they make good mead, jerks.
The term “dickchimp” came out of my chat in the late 90’s.
We had many people that were virgin code monkeys on the chat back then. The term was actually originally coined to refer to two regulars (Piper and Zymie of ZYMICO fame).
They basically learned HTML on my chat ( http://www.skotrat.com/go/default/chat ) and would occasional have a little too much to drink on the weekend and screw up the formatting of chat or just plain blow up the original perl code. When this happened they were both dicks and chimps… Not quite code monkeys.