With 13 pounds in 5 gallons the expected starting gravity would be around 1.093. I suspect that the 1.104 was just an "off" reading.
Has anyone used alkaline ionized water?
- Thread starter Ryguy16
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so i decided to rack, early i know because i wanted that fermenting bucket to start a new mead cuz i'm impatient and didn't want to buy a new one since i have 4 carboys but only one bucket. I'll be way more patient with the next one 
My gravity was 1.030, it started around 1.100 so it's not like i did an absolute wrong... But, it was my first time racking and didn't go as smoothly as i would've liked but now the first time is under my belt. It's now in a carboy with an airlock and seems to be fermenting rapidly because of the fruit. The bubbles are coming to the outside surface of the bottle very vigoriously, but at the top of the liquid sits a kind of S shaped foam that i'm wondering could be some bacteria starting out? how do I know if the mead's become infected. It was about 10% alcohol at time of racking but i'm not sure at what point bacteria won't survive in there... someone PLEASE tell me the batch isn't ruined!
My gravity was 1.030, it started around 1.100 so it's not like i did an absolute wrong... But, it was my first time racking and didn't go as smoothly as i would've liked but now the first time is under my belt. It's now in a carboy with an airlock and seems to be fermenting rapidly because of the fruit. The bubbles are coming to the outside surface of the bottle very vigoriously, but at the top of the liquid sits a kind of S shaped foam that i'm wondering could be some bacteria starting out? how do I know if the mead's become infected. It was about 10% alcohol at time of racking but i'm not sure at what point bacteria won't survive in there... someone PLEASE tell me the batch isn't ruined!
The foam is probably just yeast being happy. I'm reading you right that you racked it onto fruit? How much headspace is there right now in it's new container?
I used a good quality blueberry concentrate, not initially what i had planned but fruit is not all that abundant around here and didn't feel like paying $100 for the lack of quaility fruit i needed... summer's coming!
there's prob a finger headspace or so. I've read you should top it up with water but i've also read otherwise so i decide otherwise this time. Is that a no no? also i was thinking - if there was headspace (which there is) wouldn't the CO2 drive it out via the airlock?
there's prob a finger headspace or so. I've read you should top it up with water but i've also read otherwise so i decide otherwise this time. Is that a no no? also i was thinking - if there was headspace (which there is) wouldn't the CO2 drive it out via the airlock?
Finger width or length? From the airlock, or from where the curve of the carboy/jug starts narrowing? I love details, as much as I can get!
If it's still fermenting then yes you should be safe with a little headspace, assuming you aren't constantly opening it to take readings. But the next time you rack (which will probably be pretty soon, you should rack when fermentation finishes, I sometimes wait a day or so extra so that I can make sure the most sediment possible is being left behind when I rack) you are going to have to deal with that headspace.
There are lots of threads here on dealing with headspace - the main way to deal with it (which you can't do now) is just to ferment in a bucket, or larger carboy, and make a little extra than you'll need, so that when you rack it will fill it all the way up. That only saves you from headspace for your first racking though.
I bought a huge pile of fish-safe glass beads (fish safe is important, means they won't leach poison into the mead) and I use some of those to take up the extra space every time I rack. They're a pain to deal with, but they've served me well.
If it's still fermenting then yes you should be safe with a little headspace, assuming you aren't constantly opening it to take readings. But the next time you rack (which will probably be pretty soon, you should rack when fermentation finishes, I sometimes wait a day or so extra so that I can make sure the most sediment possible is being left behind when I rack) you are going to have to deal with that headspace.
There are lots of threads here on dealing with headspace - the main way to deal with it (which you can't do now) is just to ferment in a bucket, or larger carboy, and make a little extra than you'll need, so that when you rack it will fill it all the way up. That only saves you from headspace for your first racking though.
I bought a huge pile of fish-safe glass beads (fish safe is important, means they won't leach poison into the mead) and I use some of those to take up the extra space every time I rack. They're a pain to deal with, but they've served me well.
its a finger length just above where the glass curves. I had a feeling to just leave that headspace because i knew that once the juice was in there the yeast would be in love with the extra nutrient and sugars and continue the fermentation quite stongly. I botched the racking a little by letting more air in than i should've. I've got a theory though, since blueberries are antioxidants hopefully that cancelled out the excess oxygen i let in 
Next racking i will definitely top it up with water and make more of the must next time to fill that head space! Thanks AToE!!
Next racking i will definitely top it up with water and make more of the must next time to fill that head space! Thanks AToE!!
Well, just for some extra food for thought - yes blueberries contain antioxidants, but unfortunately they also contain most of the easily oxidizable compound that would be in your mead! A traditional mead with no fruit is very hard to oxidize... really hard. The fact that your fermentation is still going is the main thing that will help protect your mead though.
I wouldn't stress about it, it should be ok, and that's how you learn for future rackings! Also, good call on leaving a little headspace if it's still fermenting.
Topping up to lets say an inch or so below the airlock (want to leave a little room for temp fluctuations) is a good idea after your next racking - water will work as you mention, or you could mix up a little honey with the water so that you're not diluting the mead. Or you could top it up with some blueberry juice. Lots of options!
I wouldn't stress about it, it should be ok, and that's how you learn for future rackings! Also, good call on leaving a little headspace if it's still fermenting.
Topping up to lets say an inch or so below the airlock (want to leave a little room for temp fluctuations) is a good idea after your next racking - water will work as you mention, or you could mix up a little honey with the water so that you're not diluting the mead. Or you could top it up with some blueberry juice. Lots of options!
