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Fermentation stopping and things

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D

Diserasta

NewBee
Registered Member
Feb 19, 2015
70
0
0
Sydney, Oz
So I started up an experiment with a Tea Metheglin the other day and the airlock stopped bubbling today. Upon checking, the SG is 1.014, and it still fizzes lightly when stirred. Now, from my calculations, that should mean fermentation is nearly over. My question is thus. How long should I wait before tasting it? (I assume it currently tastes about as bad as it smells, which is like spoiled ale). Now the brew doesn't smell *off* to me, it's just the smells of fermentation.

Additionally, from what I've read, I should be racking soon. Is that correct? And if not, should I be adding more sugar or DAP at all? (In other words, have I stalled).


On a more flavour side note, what could I add to offset the presumably very spicy and or dry flavour I'm going to get here?
Finally, I'm considering racking onto some Hungarian Oak cubes. Would that be overkill?

Thanks in advance, and sorry for spamming questions. I'm awfully new to this.
 
Sure :)
2.5 litres water
5Tbsp Russian Caravan Tea
Let steep for 10 minutes
Strain off tea leaves
Add (1kg) honey & mix well
I'm using EC-1118 as the yeast, and added 1/2 tsp Yeast Nutrient (I'm out of pure DAP) at pitching, and 1/2 tsp at day three.
I've been aerating every 18 hours or so for the first three days. No airlock activity day four. Which brings me to here.
 
It isn't done yet. You can taste it anytime, but with EC-1118 it is going to be bitter and yeasty until it is clear and ages for some months. The tea should be prominent, but as the yeast bind tannins it shouldn't be overly astringent.

It is going to go dry and finish at or below 1.000 so don't be in a rush to rack it.

What temp are you keeping?

Sent from my THINGAMAJIG with WHATCHAMACALLIT
 
Uh, 24ish (Centigrade), so that's about 75F (if my math holds). It's still pretty much summer here so keeping the indoors cool is hard enough.
That's probably affecting the fermentation eh?
 
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