Probably from the kefir grains. Every kefir I've ever made, milk or water kefir, has thickened. Real mead uses a very different culture, wine yeast.
Why is my mead syrupy?
I made mead last week. This is how I made it: I dissolved about 1/4 cup of honey in 3-1/2 cups of water. I let it get to room temperature and added it to kefir grains. I let that sit for 7 days.
Now, when I went to bottle it, it was rather syrupy.
What gives?
Now, when I went to bottle it, it was rather syrupy.
What gives?
1 - 4 of 4 Posts
Do you mean syrupy as in sweet, or as in thick? If it's sweet, then you probably didn't get much fermentation.
No, I mean thick.
1 - 4 of 4 Posts
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