I finally got around to racking my mead into a secondary fermenter.
Sorry. Let me explain.
Basically when mead is made, yeast eat up the sugar that the honey provides. At its simplest form mead is honey, water, and yeast. The beginnings of that combination is called "must." The must is put into a vessel (usually a 5 gallon bucket) to ferment. This is primary fermentation. Once the action of fermentation is slowed (meaning all the sugar is basically munched on by the yeast) the liquid is transferred to another vessel to help clarify and age. This could take months or even years. That is why there is a date on the bottle (also giving the photo the unique distinction of exemplifying itself as being taken on the date that it is presented.)
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