The Show Must Go On...

And, hence I am preparing the yeast-starter for my next batch of mead. It now has to cool to below 35 Centigrades before I add the yeast. This evening I shall prepare the first half of the honey/water mix so that it can cool over night, and I can pour it into a plastic fermenting container with the yeast-starter. If everything goes to plan, the fermenting process should be complete around Christmas, and I can then siphon the mead onto a glass demi-john for settling.