First mead, what am I missing? PH and feeding questions.

[AJ Peacock]

First of all, I'd like to thank you all for the vast amount of information on this forum. I've been reading for quite some time and this has led me to my first mead!

I've made a bunch of wine kits and hard cider. I just started my first mead and thought I'd thank you all and post my recipe/plans.

The goal is a sweet/sack mead. The yeast should stop at a maximum of 15%ABV, which will leave around 1.03 SG for a sweet mead. (used batch builder for estimates)

Yeast=WLP720 - Starter made with 8 cups water, 3/4 tsp Fermaid-K, 3/4 cup Honey (18 hours @ 65F), stirred every 6-8 hours to oxygenate.
Starting SG = 1.136
Starting PH = 3.96 (Milwaukee MW102 calibrated)
24lbs WildFlower Honey
Total batch = 6.1 gallons (water is well water -> RO'd that is remineralized for taste)

I make my wine in my basement. I have ferm heaters/controllers that I use to maintain my ferment temperatures.
I can maintain any temperature from 59F and up. (Jugs of water will stay at 59F sitting in the basement).

I plan to add 320ppm nitrogen to the must, Starting with first portion tomorrow (about 18 hours after pitching)
I have Fermaid-O, Fermaid-K and DAP.
I've read to feed 1/2 at around 12hours and then again at 1/3 sugar consumption.
I'm planning on a finished SG of around 1.03, so my second feeding would be at around SG=1.1
I'm planning to oxygenate by stirring with my degassing wand (dewalt drill+stirring attachment) once/day for the first 1/2 of the ferment (until SG=1.08).

I don't want to over feed.

Once fermentation is completed and I've racked a couple times, I plan on aging for 6 months in the basement at 59F

So:
1) Is my PH OK? I have a small amount of Potassium Bicarb that I can add as needed.
2) What temp should I use for my ferment? I've had good luck with white wine (Moscato) at 70F, and 60F for Cider.
3) Is the 1/2 now 1/2 at 1/3sugar eaten feeding schedule OK? Is there a better approach?
4) Which Nitrogen/feed source(s) should I use? ( I have Fermaid-O, Fermaid-K and DAP)
5) Is stirring for first 1/2 of ferment (to oxygenate), sufficient? Overkill? Bad Idea?


Thanks in advance for all the help,
AJ

 

[Farmboyc]

https://denardbrewing.com/blog/post/Fuzzynavel/

This is a similar mead made by Bray Denard. The creator of the BOMM.

He has some good suggestions and advice on a high gravity Sack Mead.

I was just reading up on your yeast. States 70-75 F temp range which is kinda tight also states a alcohol tolerance of 10% - 15%. I don't know how it will handle your high starting gravity.

Might want to look into having another yeast ready to go in case this one isn't up to the task.

 

[Toxxyc]

The yeast should stop at a maximum of 15%ABV, which will leave around 1.03 SG for a sweet mead. (used batch builder for estimates)

It COULD stop at 15% ABV, but it doesn't mean that it WOULD, to be honest. To use Squatchy's words - we superman the hell out of our yeast, giving them as close to perfect living conditions as we can by feeding, aerating, acclimating and keeping the temperatures stable. It's very likely and very often happens that yeast simply ignores that 15% ABV "limit", and goes past it. Way, way past it. It's not uncommon for happy, strong yeast to go as high as 18%, sometimes even 20%.

 

[AJ Peacock]

https://denardbrewing.com/blog/post/Fuzzynavel/

This is a similar mead made by Bray Denard. The creator of the BOMM.

He has some good suggestions and advice on a high gravity Sack Mead.

I was just reading up on your yeast. States 70-75 F temp range which is kinda tight also states a alcohol tolerance of 10% - 15%. I don't know how it will handle your high starting gravity.

Might want to look into having another yeast ready to go in case this one isn't up to the task.

Thanks for the link, I wish he mentioned the levels of PH he monitors for though.

Yeah, the 'optimum' temp range listed is 70-75, I've read that it ferments in the 60's, mine is bubbling along after 15 hours at 66F.

Thanks again,
AJ

 

[AJ Peacock]

It COULD stop at 15% ABV, but it doesn't mean that it WOULD, to be honest. To use Squatchy's words - we superman the hell out of our yeast, giving them as close to perfect living conditions as we can by feeding, aerating, acclimating and keeping the temperatures stable. It's very likely and very often happens that yeast simply ignores that 15% ABV "limit", and goes past it. Way, way past it. It's not uncommon for happy, strong yeast to go as high as 18%, sometimes even 20%.

Yeah, that is the big question. I'll try to kill the minions when they get near 15% ! I figured if it dies too early, I could deal with that, but if it is still cranking along at 15% I'll let it drop into the 50'sF and see what happens. I suppose the worse case is that I end up with some really hot mead that can age for a decade before I decide what to do with it haha. I bet I can figure out how to kill the ferment. I'm a bit more concerned about getting it all the way to 15%. I read about the TOSNA 2.0 protocol and am now leaning toward that approach (all F-O in 4 steps).

I've currently set my controller at 65F and will probably start there. I'll aerate it at least once / day (but likely more often based on Farmboys link) and if it appears sluggish, I'll bump it up a couple degrees and see how it behaves.
FWIW: I created the yeast starter at 70F and it behaved exactly as it should (nice strong start and then dropped at about 20 hours).

A friend of mine gave me some mead 19 years ago, it had been aged a year and was very good. I still have 1 bottle in the basement that I plan on opening in a couple weeks, I'm really curious how it held up over the 20 years!

Thanks for the input, I'll keep you all posted.

AJ

 

[loveofrose]

You just don’t want the pH to drop below 3. In my experience, I’ve never had to adjust pH after potassium carbonate addition.


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[AJ Peacock]

Well,

I did my first feeding and since I forgot to stir BEFORE pouring the 8.5g rehydrated Fermaid-O in, I turned my 6.1 gallon batch into about 5.8 gallon batch and had a foam volcano that Bill Nye would have been proud of!

SWMBO was a trooper and helped me mop/wipe/mop/clean up the mess. Luckily I had an open fermentation bucket that once sanitized was used to replace the now VERY sticky bucket.
Everything is now clean and back to normal. Controller set at 65F and all is once again right with the world, well at least in my basement!

I never thought that feeding the yeasties (my minions) would be more work than feeding livestock!

What a great hobby,
AJ

 

[AJ Peacock]

40 hours since pitching, SG has dropped from 1.136 to 1.126 10pts in first 40 hours.

I'm getting a lot of foam whenever I stir/oxygenate. Not sure if this is typical of a sack mead, or if it is yeast related (WPL720)

AJ

 

[Farmboyc]

If the foam is only when you stir it is likely CO2 being released from solution. This is called de-gasing.

It should be done a couple time a day during a very active ferment. This is stressed by Bray in the link I sent earlier.

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[AJ Peacock]

If the foam is only when you stir it is likely CO2 being released from solution. This is called de-gasing.

It should be done a couple time a day during a very active ferment. This is stressed by Bray in the link I sent earlier.

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It is CO2, but the wines/ciders I've made would foam, but the bubbles would burst instead of building up as much as this mead. The foam on this mead is very long lived bubbles, so it foams much deeper than other things I've made.

Hopefully that makes sense. The Foam on this mead will stick around for 10-20 minutes, instead of just fizz up and dissapate.

Thanks,
AJ

 

[Farmboyc]

I have had some honey batches that have been worse than other for that. Even with proven yeasts.

As far as your particular yeast J have no idea. Never used it.

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[caduseus]

Personally I don’t add potassium carbonate (bicarbonate) anymore.
When I use go-ferm and then fermaid-o I have not had any problems with acid.
That said some of the more acidic fruit may require if your pH is too low.
Also I don’t use ale yeast either.
I prefer lalvin wine yeast because Scott’s handbook is a wonderful bible on how to use yeast.
Nothing wrong with non-lalvin yeasts, but they don’t have anything like the scotts lab handbook to help as a guide.

 

[Squatchy]

I too don't use K2CO3 anymore either. If you don't need it, don't use it. Like Caduseus said. The Ferm-O does a wonderful job buffering. And like Bray said. Nothing has ever stalled on mead as low as 3.0.

Foam changes from batch to batch. I have made test hits with everything the same except yeast. And the foam in every batch is different. I have done the same yeast and different kinds of honey and different foam. It will always be different.

That is not a very difficult gravity. Almost everything I have ever made is that and above. If you do a good job honoring your yeast you should have no problem.

What you will have an almost impossible chance at is stopping an active fermentation.

So I just went back and read your post better. You may work out ok as to your wishes. That strain is notorious for stalling. Most people don't treat wet yeast correctly and therefore are pretty constantly underachievers.

Your pH is fine. I like mine much lower but I don't adjust pre-pitch.
Yes, a better approach is here. http://www.meadmaderight.com/
Toss the DAP in the trash. Get your nutrients in before the 1/3 break
Stirring early on is better than nothing for sure. Better yet is an O2 stone at pitch,12,24 hours. The atmosphere doesn't give the yeast the amount of DO they really thrive on. But stirring vigorously, shaking, power drill/lees stirrer are much better than nothing.

Or go to the link to Bray's info and follow his protocol and decide for yourself and see what you like better. You might want to do a side by side. And compare them to each other. That will teach you the most.

 

[Farmboyc]

How is this progressing?

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[AJ Peacock]

Here is a run down.

24lbs Wildflower honey.
Total must = 6.1 gallons
OG=1.136
O-PH=3.96
Yeast WLP720 made into 1L starter (started with 3/4cup honey +3/4 tsp Fermaid-K) 24 hours
Pitch temp = 72F into 72F must. Oxygenated well with drill/stirrer prior to pitch.

Fermaid-O additions 24hrs=8g, 48hrs=8g, 72hrs=8g, final feed 8g on day5 SG=1.096

Final SG = 1.042 day 19
Final PH = 3.82

ABV around 13%

Stirred with drill before each feeding.
Ferment temperature held at 66F for first 10 days, then let settle to basement temp of 59F over last 4 days.
It smells of alcohol and very clean, no off smells what so ever. I'm anxious to see how this tastes in a year or 2.

I had the 'eruption' after the first feeding, causing me to lose about 1/2 gallon from the batch. I added 3g Fermaid-O to make up for the likely loss of part of first feeding. So first feeding is an estimate.

I plan to move to carboy today but need to determine how much if any K-Meta to add.
I'd like to let it sit in the carboy for a year or so. I'll transfer using vacuum pump and place into carboy that has been filled with CO2.

So how much if any k-Meta should I add/gallon?

Thanks all,
AJ

 

[Squatchy]

1/4 tsp, if it's in powder form for a 5_6 gallon batch