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Fermentation Resumed After Stabilizing & Backsweetening

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K

KrisB

Worker Bee
Registered Member
Jan 25, 2020
85
5
8
I'm making a 1-gallon batch of Semi-Sweet Traditional Mead and everything seemed to be going ok. I added 1/2 tsp potassium sorbate to it yesterday morning to stabilize, then added the remaining 1.5 lbs honey this morning to backweeten. Just got home this evening and now there's foam on the surface and very slow activity in the airlock (1 big bubble per minute and a half).

What should I do? Should I help it along with some aeration, maybe a little Fermaid K? Or just leave it alone until it stops fermenting?

Here is my recipe:
Type: Semi-Sweet Traditional
Batch: 1 gallon
Honey: 3 lbs Clary Sage (2 lbs in must; 1 lb added to backsweeten)
Nutrients: 3 tsp Fermaid K (1.5 tsp on Day 1 at beginning; 1.5 tsp added at about the 1/3 sugar break on Day 3 of fermentation)
Yeast: 1 packet K1-V1116
Target ABV: 11-12%
OG: 1.069 (17 Brix)
FG: 1.000 (0 Brix)
Methods: The Compleat Meadmaker by Ken Schramm and Fermaid K directions for nutrient additions

Fermentation started on Day 2 and ended after 6 days (Day 7 after batch started). I let the mead sit a day, then added the potassium sorbate, waited 24 hours, then added the remaining honey. The only somewhat good thing that has happened with this resumed fermentation is a smell like rancid fruit that started the 2nd day of fermentation, went away with the 2nd addition of Fermaid K, then came back, is now much less intense.
 
Just took the gravity, if that helps. It is now at 7 Brix/1.0277.
 
Just let it go now. Sorbate only stops the yeast from reproducing. It does not do anything to kill the yeast. You need to add sulfites for that
 
Squatchy said:
Just let it go now. Sorbate only stops the yeast from reproducing. It does not do anything to kill the yeast. You need to add sulfites for that
Click to expand...

Just saw your reply. Thank you! I ended up bottling the mead after the 2nd fermentation had stopped back in June. It's sitting in 2 bottles aging and I'll open it in in June 2021. Will see how it turns out and try out some other batches in the meantime!
 
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