Hi Everyone,
I just made my first batch of mead. Here's what I've done.
First I mixed the 1 part honey to 4 parts water in a gallon crock. Stirred it mightily for about a week. It didn't get super duper fizzy, but it was clear to me that yeasts had arrived and awoken within the raw honey.
After that week, I transferred the mixture into a gallon carboy with an airlock. It's been very warm here in Somerville, MA, between 75 and 90 degrees for the past month or so. I figured the yeasts would be working quickly because it was so hot.
I let the honey water ferment in the airlocked carboy for about 2 weeks, then bottled it into recycled wine bottles using a corking device. I didn't use heavy glass or a wire secure though. I'm afraid I may have bottled preemptively. Do you think they are fermenting too actively to be bottled and aged? If so, how should I proceed? Are the bottles dangerous to try to open? The mead was still very murky.