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kent.bingham

NewBee
Registered Member
May 19, 2018
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This is my third mead. My first one went freakishly well. It was one gallon that was awesome. My second one was also a gallon but was mediocre. I think I got lax on disinfecting before racking. I drank it but didn't share it.

On to three, I got a couple carboys so I am making a bigger batch.

MAY 5 . two weeks ago, today. I started it in a six gallon carboy. 12 pounds of clover honey, 6 pounds of buckwheat honey, made 5.2 gallons total with an OG of 1.121. I used three packs of Lalvin 71b-1122. In retrospect, I probably should have used two, but the recipe I was modifying said three. The garage varies from 60-72 degrees. The vigorous bubbling has slowed to a crawl so I'm looking at racking into my 5 gallon carboy. I think I'm going to wait another week though. I don't know if it stalled or if the yeast has ripped through the sugar because I used so much. The original plan was to wait a month and then rack and wait another month before bottling. The new plan is to do three weeks of primary and 5 weeks of secondary.

Trying to post a photo but. . .


Edit; I remembered that I also added five teaspoons of "yeast Nutrient" that i bought in bulk. Says it contains food grade urea and diammonium phosphate. I also degassed it twice the first day and twice the second day. after four days in the garage of indirect sun, I covered it with a jacket to keep the light off it and keep it warm.
 
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I guess I need to know if I'm on the right track. Maybe I needed a specific question. Usually you don't have to ask a question for everybody to tell you you did something wrong. Can adding three packs of yeast make it speed up?
 
Have you taken any recent readings of the SG? That's really the only way to tell what's going on; whether you are getting close to the end of fermentation or stalling.

Aerating/degassing the first two days was good, but you could have done it through the entire fermentation. Now that you may be at the end of your fermentation, you can still stir it, so that you keep the yeast in suspension (called rousing the yeast). This will help keep your yeast active and the yeast will absorb some of the bad things that may have happened during fermentation. It's counter intuitive, but if you keep the yeast "roused" for a 1 to 2 weeks after fermentation is done, they will actually settle out faster.

There was no problem using three packs of yeast. It just meant that you started with a larger biomass.

You may want to ditch that nutrient you are using. Look into using Fermaid O or Fermaid K. DAP is like candy/crack for yeast; they love it, but it's not a healthy diet. I'll let you google "food grade urea" to see what's in it, where it comes form and what else it used for. Not sure I want it an anything I'm drinking :-)
 
I was going to take another reading next weekend so I didn't add any contaminants to it. I'm in the middle of a terrible brake job right now. maybe I'll do it tonight
 
Contamination is not as big an issue in making mead, as it is when brewing beer. Taking daily SG readings are common. It sounds like you are fermenting in a bucket? If so, you can just drop the hydrometer into the bucket. Just make sure you sanitize it first :-) Even if you were transferring some must to a tube, to measure your SG, you could pitch what was in the tube back into the bucket, when you were done.
 
today's SG was 1.008. I'll rack it next weekend. So then I should stir/swirl it everyday for a couple of weeks? it's in a glass carboy and the bung is safety wired in because it was slipping out, consequently, it's not super easy to get into.
 
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Actually, instead of racking it next week (once it's done fermenting), for the next couple of week, swirl it every couple of days, keeping the yeast in suspension and giving them time to do some last minute cleanup. After this period of time, cold crash, for a couple of days, letting a large portion of the yeast settle out, and then rack. If you can't cold crash, just leave it alone for a couple of weeks, letting the yeast settle and mead to clear, and then rack.
 
Actually, instead of racking it next week (once it's done fermenting), for the next couple of week, swirl it every couple of days, keeping the yeast in suspension and giving them time to do some last minute cleanup. After this period of time, cold crash, for a couple of days, letting a large portion of the yeast settle out, and then rack. If you can't cold crash, just leave it alone for a couple of weeks, letting the yeast settle and mead to clear, and then rack.

This is a great tip.