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Fermentation

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H

Hairmist

NewBee
Registered Member
Oct 18, 2012
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I brewed my first batch of mead (with malt and apples) two weeks ago.
I fermented with safbrew s33 and the OG was 1130 (more sugar in the honey than expected). In the weekend I racked it to secondary (SG 1026) and added more yeast and nutrients.
The mead seems to have slowed down fermentation (no pressure in the airlock). The question is if I need to rack it off the remainding yeast or just leave it for three-four months before bottling?
 
If the SG has stopped dropping, I'd rack it off the lees before letting it age. The yeast you used is probably fine but you don't want the gross lees from the apples to start getting funky.
 
Concur with CG, but confirm the stopped fermentation with hydrometer readings first (3 identical readings taken 2 or 3 days apart, so you get 3 results in a week).

Just because its not bubbling, doesn't mean its not still fermenting slowly.... it might just be lagging on the fresh yeast.....
 
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