Toggle sidebar

Here we go another newbie.....

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
JackandPam'splace said:
Perfect Dadux. I am going to leave it alone for awhile as suggested. I have purchased "The Complete Meadmaker" by Ken Schramm and have printed the "Newbee Guide" to take on vacation and read so between that and this great forum I may actually get a bit smarter and make sure as suggested I have a plan and document everything. The hydrometer reading I took was right at the 1.000 level where the beer ended and the wine began. Jack
Click to expand...

Good. Looks like the fermentation finished then. As i said, make sure to shake it or stir (just a bit, so the lees go back to suspension) once every day or two. This is called rousing the lees in case you want to look it up and will help in the long run. Dead yeast is like a sponge. It absorbs some compounds from the mead, but usually bad ones. So this helps the mead get clear and better faster. But for them to absorb something they gotta be in suspension and not lying at the bottom. So thats why you do it.
 
Dadux said:
Good. Looks like the fermentation finished then. As i said, make sure to shake it or stir (just a bit, so the lees go back to suspension) once every day or two. This is called rousing the lees in case you want to look it up and will help in the long run. Dead yeast is like a sponge. It absorbs some compounds from the mead, but usually bad ones. So this helps the mead get clear and better faster. But for them to absorb something they gotta be in suspension and not lying at the bottom. So thats why you do it.
Click to expand...

OH Darn yet another mistake. Before I put it in the car boy I skimmed a ton of that off the surface in the pail. Whatever was left I didn't get is floating on the top of the wine in the car boy now. Making notes for sure. Just want to thank everyone for their patience.
 
JackandPam'splace said:
OH Darn yet another mistake. Before I put it in the car boy I skimmed a ton of that off the surface in the pail. Whatever was left I didn't get is floating on the top of the wine in the car boy now. Making notes for sure. Just want to thank everyone for their patience.
Click to expand...

Seems hard to me to skim the yeast from the top of the carboy. It usually mixes in the solution or falls to the bottom. The only thing you should remove is the fruit that is still on the surface.
Dont worry, whatever you took (if it was whitey powder it was wax from the honey which is what i think most probable) many of the yeast is probably still around.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom