Source: Charlie Moody (email@example.com), Mead Digest #503, 10/13/96
I grabbed my half-gallon pyrex cup & scooped out about 3 pints, and added the rest of the fruit to it, stuck it in the microwave & zapped it several times, stirring after each zap, while struggling to get a completely-full 4-gallon pot off the stove and into to sink to cool. *sigh* Not all the must made it.
The stuff was thick as anything and *extremely* sweet (apparently even more so than my first must (SG=3D1.1225)), so I figured I'd better dilute it some...oops, then I had 6.5 G of must filling up my 6.5 G fermenting bucket! *sigh* Now it's a two-carboy batch...at least there was room for the yeast!
Ever try to pick up a *full* 6.5 G bucket & pour it *all* into a funnel perched on top of a carboy? *sigh* Of course you haven't, and neither have I: I started bailing into the funnel, and making an incredible wreck of the kitchen...which I then managed to track all over the carpet....
By this time, I had fruit clogging the funnel, pools of fresh honey-glue creeping across my kitchen counters and floor, sticky spots on the floor throughout the house, and two open carboys, but I finally got the fruit distributed between the bottles, got the fruit *rammed* through the funnel and *into* the carboys (*grrr*), locks installed, and everything cleaned up (or at least, wiped down).