My suggestion wouuld be...."If it ain't broke, don't fix it." Maybe check your SG every day, and as long as it keeps dropping, leave it alone. Maybe a little stir near the end to make sure yeasties finish their job.
Help needed - problem with a batch
- Thread starter Jim H
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I think I'll follow your advice, I was leaning in that direction as it was. I've mucked about with it quite a lot.
In fact, I will bother it less than every day -- once every other day for an SG and pH check. If I do have some oxidation problems, I can fine all of it (or a portion of it) later with milk or casein.
In fact, I will bother it less than every day -- once every other day for an SG and pH check. If I do have some oxidation problems, I can fine all of it (or a portion of it) later with milk or casein.
Where is your SG now, 1.060? If you're past about the halfway point, I'd quit aerating and just stir to degas. And at that point, I wouldn't add anything like DAP, although if you want to feed it and hope some of the odour is absorbed, go with microwaved bread yeast. I usually go with two teaspoons of bread yeast in maybe 1/4 cup of water, microwave until things pop. let it cool a bit, add some water so it's pourable again, pour it in.
Yesterday's SG was 1.060, yes. I left the batch alone today, tomorrow I will check gravities again... but there was bubbling activity in the airlock, so the yeast is doing its work.
If I detect that the funk is hanging around or getting worse, I will put in boiled bread yeast before the week is up.
Thanks again, CG!
If I detect that the funk is hanging around or getting worse, I will put in boiled bread yeast before the week is up.
Thanks again, CG!
So, the SG has gone down a couple more points, to 1.057~1.055. I am happy that it's going in the right direction. Degassed it gently. I added a packet of bread yeast that was boiled and then cooled, but didn't do any further mixing. pH is a healthy 4.0~4.1
While I am glad it went down about 10 points since re-pitching (4 days), I hope it speeds up a little. I've got other meads I'd like to make, and I need the room!
A nice surprise was that the funky smell and taste has dissipated mostly -- not all gone, but certainly cleared. Hopefully the addition of yeast hulls will help.
Log notes here.
Thanks GK and CG.
While I am glad it went down about 10 points since re-pitching (4 days), I hope it speeds up a little. I've got other meads I'd like to make, and I need the room!
A nice surprise was that the funky smell and taste has dissipated mostly -- not all gone, but certainly cleared. Hopefully the addition of yeast hulls will help.
Log notes here.
Thanks GK and CG.
Aah, aah... you can't rush a fermentation. The yeasties do things on their time, not yours...
(this is how I've got a hundred pounds of fruit in my freezer)
(this is how I've got a hundred pounds of fruit in my freezer)
Mixed results today. A 2 gallon portion has no change in gravity since last reading, even though pH is ok. I am putting in another packet of boiled bread yeast.
However... no bad smells or tastes. Latest here.
However... no bad smells or tastes. Latest here.
The last posted SG reading you gave was 2 days ago at 1.055. The yeast may be done. At 1.000, there's nothing left for them to eat.
Total calculated starting SG is 1.144, it was step fed so my actual OG was lower. Yeast is K1V, with a tolerance to 18%. By the mead calculator, I am at about 11.61% ABV in the larger vessel. It is about 40% done. Looking back at my starting batch (and making better calculations, now), I probably added too much honey to start with, and the starting OG was pretty high.
Besides, I can taste plenty of sugar left in the must. There's a way to go, and there's food for the yeast to eat... just gotta keep them going.
Less honey at the start, better temperature control of the must, much more aeration at the start, pH control, and I won't be bottom feeding the must again -- I need to keep tighter track of gravity and pH throughout the entire cycle. I learned a lot with this batch, I just hope I can save it.
By the way, I can see that fermentation has started again. There is a light foam on top, and I can see bubbles streaming towards the surface for the both of them.
Besides, I can taste plenty of sugar left in the must. There's a way to go, and there's food for the yeast to eat... just gotta keep them going.
Less honey at the start, better temperature control of the must, much more aeration at the start, pH control, and I won't be bottom feeding the must again -- I need to keep tighter track of gravity and pH throughout the entire cycle. I learned a lot with this batch, I just hope I can save it.
By the way, I can see that fermentation has started again. There is a light foam on top, and I can see bubbles streaming towards the surface for the both of them.
That's what she said. Whoops! Wrong forum. 
Hey -- I've put the equivalent of two packets of bread yeast into 3 gallons. How much more wiggle room do I have with the additional hulls before it goes downhill?
Total additions below, including the additions to the re-starter that I pitched.
2-3/4 tsp fk
1-3/4 tsp DAP
1/4 tsp goferm (during fermentation)
2 packets bread yeast (boiled)
Hey -- I've put the equivalent of two packets of bread yeast into 3 gallons. How much more wiggle room do I have with the additional hulls before it goes downhill?
Total additions below, including the additions to the re-starter that I pitched.
2-3/4 tsp fk
1-3/4 tsp DAP
1/4 tsp goferm (during fermentation)
2 packets bread yeast (boiled)
I'm not sure there really is an upper limit to how much yeast hull you can add before it's a problem. I suspect that anything the yeast can't use will just settle out. I could be wrong on that, but I usually go with a tablespoon or so per gallon...
The batch is now slowly burbling steadily. The smaller portion - 1 gal - seems to be 3 points ahead of the large batch. All I can do is keep an eye on it, test it every other day or so, keep stirring to degas... I calculate just under one month until primary fermentation is complete if this rate keeps up.
I am thinking of starting my peach & vanilla mel sooner. The original plan was to wait until this one was complete. But that was under the assumption that it would be done earlier. I have since gained new respect for assuming anything about honey and yeast.
Starting my new batch sooner ultimately helps guarantee that I will be able to enjoy a couple young bottles of mead for the holidays.
I am thinking of starting my peach & vanilla mel sooner. The original plan was to wait until this one was complete. But that was under the assumption that it would be done earlier. I have since gained new respect for assuming anything about honey and yeast.
Starting my new batch sooner ultimately helps guarantee that I will be able to enjoy a couple young bottles of mead for the holidays.
I've found that, for a "short" mead (to be consumed in less than a year), a lower alcohol of 8 or 9% seems to be help. It's not as 'raw' or pronounced then, where a 'great' mead with higher alcohol needs more time to mellow out. You also have to let it sit to clarify, or use a filter, or a clarifying agent to reduce sediment and cloudiness. Most of the folks on the site here are seeking the 'holy grail' of a mead that can be produced in less than 2 months.
