It took three weeks instead of two, but the mead has fermented out.

In the photo above, a hydrometer floating in a sample of mead indicates a specific gravity of about 1.003, and that’s close enough to 1.000 for me to call it done. It looks closer to 1.004 because the camera was a little high and is looking slightly down. When I looked at it, placing my eye exactly at the surface level, it was 1.003.

It turns out the the specific gravity needs to be adjusted upward by 0.001 because the temperature of the sample is almost 70 Fahrenheit (21 Celsius), and my hydrometer is calibrated for 60F. Coincidentally, the SG really is 1.004, as it appears in the photo.

I’ve been pretty impatient to rack, and now that I can … it turns out that I ran into an old friend the other day. I haven’t seen her or her husband in years, but there I was out on my morning walk and well, there she was! Marsha and I had arranged to have dinner with them tonight, so the mead is going to have to wait just a little bit longer.

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