Brand new at this

[Bsky1970]

Hi all, I just joined and have started my first batch of mead. 15 lbs of light amber honey with Lalvin 71 (Narbonne) yeast and some nutrients for a total volume of 5 gallons. I started fermentation on 3/10 and it's been bubbling away since then (although the bubbles have slowed a bit - about 1/second).

I have been called out of town tomorrow and won't be back until Friday. We are then leaving town Saturday through Thursday March 29 for vacation. My question is, do I need to have my wife do anything while I'm out this week and should I do anything before going on vacation or will it be fine on its own? I don't want to rack it too soon, but don't want autolysis to set in either.

 

[bernardsmith]

Hi Bsky1970 - and welcome. You are giving us a bubble count but not the information we (and you) really need and that is what is the current gravity reading. Bubble counting is amusing but it really tells you nothing. Gravity readings tell you a great deal. But that said, while I would argue that another few days in your primary is not going to do any damage to your mead and autolysis is not going to be a problem over two weeks (perhaps not even over two months). But your mead has been fermenting 8 days so the gravity might be at 1.010 or below. If it is I would want to rack this to a secondary when the gravity falls to about 1.005. This secondary vessel should have no head room as the yeast will very soon stop producing CO2 and that blanket will no longer be replenished. That means that oxygen will begin to mix with the surface of the mead and will begin to oxidize it. But that said, a delay of a day or two or three is not going to spoil your mead...although in future you may want to plan your mead making so that being called away is not going to be a problem.
As to asking your wife to rack the mead... If this is a shared hobby then why not. But if mead making is your activity ...

 

[Bsky1970]

Hi Bsky1970 - and welcome. You are giving us a bubble count but not the information we (and you) really need and that is what is the current gravity reading. Bubble counting is amusing but it really tells you nothing. Gravity readings tell you a great deal. But that said, while I would argue that another few days in your primary is not going to do any damage to your mead and autolysis is not going to be a problem over two weeks (perhaps not even over two months). But your mead has been fermenting 8 days so the gravity might be at 1.010 or below. If it is I would want to rack this to a secondary when the gravity falls to about 1.005. This secondary vessel should have no head room as the yeast will very soon stop producing CO2 and that blanket will no longer be replenished. That means that oxygen will begin to mix with the surface of the mead and will begin to oxidize it. But that said, a delay of a day or two or three is not going to spoil your mead...although in future you may want to plan your mead making so that being called away is not going to be a problem.
As to asking your wife to rack the mead... If this is a shared hobby then why not. But if mead making is your activity ...

Thanks, Bernardsmith. My starting gravity was 1.15, but I haven't checked it since pitching the yeast. My only reason for mentioning bubble count was to note that it has definitely slowed. I understand that it isn't a major indicator of much.

This is definitely my hobby alone, but my wife is a trooper and will lend a hand, when needed.

 

[Devin Petry-Johnson]

I second what bernardsmith says. Your mead will be fine over your vacation. I've heard it's beneficial to leave the must on the yeast for a few weeks after fermentation to help clean up any secondary compounds that were created during fermentation. I've been trying to do that with my mead. I've read that it's helpful to gently stir to keep the yeast in suspension. I think you only have to worry about autolysis after a couple of months.

And owning a hydrometer is the best way to tell what's going on during fermentation and when it is done.

 

[Squatchy]

Autolysis takes about 8 months for the fastest strains. And around 12 for the rest

 

[caduseus]

Autolysis takes about 8 months for the fastest strains. And around 12 for the rest

Correct.
Devin you are correct if you do no stirring at all.
But if you stir you can do it for 9 months for most strains (CY3079 only 4 months).

This actually adds body to the mead: Sur Lie ageing.
It gives subtle bread like notes to the fermented beverage and has been done for centuries with white wine.

 

[bernardsmith]

Sur lie , though is typically done on the fine lees and not the lees in the primary that form during active fermentation, isn't it? .

 

[Squatchy]

Sur lie , though is typically done on the fine lees and not the lees in the primary that form during active fermentation, isn't it? .

You are correct. Fine lees only. And I would not advise it to be done if your batch has had any reductive issues at all. I found a new product in the handbook of a product to add that will give the Sur lee expression as an adjunct. I will very soon be trying this on some side by sides. There is another way to achieve the same in short order. But I want to be better versed in my experience before I expose it to the world.

 

[caduseus]

Sur lie , though is typically done on the fine lees and not the lees in the primary that form during active fermentation, isn't it? .

Usually fine lees yes. Usually.
But there are some wine producers- mainly in France- who wait 2 months before racking to keep the overall Lee’s on there.
They claim it adds even more complexity.
But even with them they don’t keep past 2 months past fermentation.
I would add the link but can’t re-find it to share.
Plus i learned about it from a visit to a winery over there.

 

[Squatchy]

I almost always leave the rough lees in for a month or so before I rack off the rough and keep the fine. I might not do this for certain batches. For instance, something that has a ton of detritus, or things that might get a bit vegetal in character. I do however have temp control. So for the most part that is not an issue because it is similar to keeping stuff in the fridge.

 

[Bsky1970]

I got back to town last night and racked my mead. The SG was .994 (started at 1.115). It didn't really taste good - pretty dry and strong alcohol taste. I wasn't expecting nectar of the gods quality, but hoped for something a bit better. I know mead improves with age, but should this have been tastier at this point or am I worrying about nothing?

I plan to let it be for a couple of months or more before bottling.

 

[Squatchy]

I got back to town last night and racked my mead. The SG was .994 (started at 1.115). It didn't really taste good - pretty dry and strong alcohol taste. I wasn't expecting nectar of the gods quality, but hoped for something a bit better. I know mead improves with age, but should this have been tastier at this point or am I worrying about nothing?

I plan to let it be for a couple of months or more before bottling.

So, very few people like a bone-dry mead made by a top-shelf mead maker. Especially one with high ABV. And I suspect this being your first batch. You probably did several pieces that could have been better. Maybe even a lot better. If you post all the fine details of what you did we could offer suggestions for improvement.

Yes. Time will make it some better. But if it's really rough. It will only get so much better and you may still be left with of carboy of crap to drink. I always suggest to learn by making a traditional. I say this because all your faults will stare you straight in the face because they have nowhere to hide. Once you learn to make trads well. You will have also raised the bar for everything else you will make the rest of your life.

You can teach some people to make good mead in a matter of weeks/months. And others will never learn in a hundred years. It's not so hard once you learn the science. The science starts on the gotmeadlive podcast on 9/5/17

 

[Bsky1970]

Thanks. Here was my process (directly from a recipe kit I purchased from a brew shop):

March 10
Sanitized everything
Poured 3 gallons of water into a 6.5 gallon carboy
Added 1 packet of yeast nutrient blend and stirred
Mixed 15 lbs of Light Amber honey (local, but no other details - purchased from brew shop) into carboy.
Added more spring water to bring total volume to 5 gallons
Prepared yeast with Nutriferm energy (premeasured from brew shop)
Tested specific gravity (1.115)
Pitched yeast
Put vodka in airlock and sealed carboy
Moved to quiet spot wrapped in towel (ambient temperature about 68F)
After 24, 48 and 72 hours, added yeast nutrient blend

March 29
Tested specific gravity (.994)
Siphoned mead into sanitized 5 gallon carboy and topped up with water
Attached new airlock and wrapped in towel in same spot as before

 

[Squatchy]

Thanks. Here was my process (directly from a recipe kit I purchased from a brew shop):

March 10
Sanitized everything
Poured 3 gallons of water into a 6.5 gallon carboy
Added 1 packet of yeast nutrient blend and stirred
Mixed 15 lbs of Light Amber honey (local, but no other details - purchased from brew shop) into carboy.
Added more spring water to bring total volume to 5 gallons
Prepared yeast with Nutriferm energy (premeasured from brew shop)
Tested specific gravity (1.115)
Pitched yeast
Put vodka in airlock and sealed carboy
Moved to quiet spot wrapped in towel (ambient temperature about 68F)
After 24, 48 and 72 hours, added yeast nutrient blend

March 29
Tested specific gravity (.994)
Siphoned mead into sanitized 5 gallon carboy and topped up with water
Attached new airlock and wrapped in towel in same spot as before

So, unfortunately, this is an older protocol that doesn't incorporate modern science. We do several things different these days. I would put this away for a good while. You might even want to add some American oak in the least amount of toast level you can find. This will make it present sweeter and help to roll off some of the ethanol edge. 3 ounces for 5-6 gallons. Don't buy chips (ever) cubes or spiral is much better.

In the mean time go listen to the podcast and take notes. Once you feel comfortable with that stuff put together a recipe according to that info and post it here first before you make it. We can help to steer you away from pi falls. Lastly. Not knowing what is in the food you bought at the shop I would hold off using it and use what is suggested in the pod cast. Those things are known amounts of certain pieces that are important to measure correctly. The stuff you bought doesn't come with the metrics we deem important to good mead making

 

[Bsky1970]

Will do. Thanks. Do I add the oak now? How long do I keep it in?

 

[Squatchy]

Yes, you can. 3 oz in 5-6 gallons for approximately 3 months. Start checking at 2 and pull when you think it is just a bit over-oaked. It will move back a little once it integrates