Brewing for about a year now. The only time I had a brew that finished within week and a half was a apple wine 1 gal batch SG 1.072. So many of my batches take 1 to 2 months, Sometimes even 3 months. From what I read everyone says 2 to 3 weeks is about what it should be. A example of a 1Gal recipe (SG 1.084) I used was a half pack of Red star blanc yeast, 2 pounds of Kirkland unpasteurized honey, 2L of pink cranberry juice, topped up to the one gal mark on my carboys. Brewing in a basement that sits around 60F-65F, I know this is a very wide question to ask but any ideas, thoughts or opinions help, Thank you. via /r/mead https://ift.tt/301xplN
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