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I think I'm creating honey lager?

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exmoor_cat

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Im on my second batch. THe first batch fermented nicely but wasweak as I misread the ratio of honey-water. This was in a cloth-covered bucket.

This batch, I did not boil the honey, but introduced it into lukewarm water and dissolved it before adding the yeast. It is in said bucket but modifed to seal with an attached airlock.

Froth went like the clappers for a day then I've had nothing since. THis is a week later now. I looked in, no bubbles. I stir it, and it fizzes and releases a lot of gases (CO2 I presume).

Talking to a friend, she reckoned my storage area was actually too cold. There is signs of fermentation (smell) but the gas seems to stay in the must. It has since been moved to a warmer spot in the flat.

Should I do anything else to it? (add more yeast?)

Quantities below -
1 pint honey per gallon of water for five gallons
1 sachet german wine yeast (can't remember the specs, but it was a high abv performer)
 

svaros

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Aug 25, 2004
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How cold is it in your fermentation location? Most yeasts can still ferment at colder temperatures.


DE
 

ScottS

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What is this celsius you speak of? ;)

That should not be too cold to ferment, it should just take a very long time. You really need a hydrometer to tell if fermentation is finished. Frothing is not a good indicator.
 

Jmattioli

Senior Member
Lifetime GotMead Patron
As long as you have fizz it is not done. 1 pint honey is a bit low per gal. That is 1 1/2 lbs per gallon. It will produce a low alcohol mead ale and be a bit thin. Most here use 2 lbs to 4 lbs per gallon. Get youself a glass carboy and airlock for future batches. Each time you open bucket to stir you are introducing more oxygen that is not desired at this point of fermentation. No more yeast is needed as long as you still have small bubbles it is working. Just wait for it to clear. It won't take long with that little honey.
Joe

PS 10C = 50F 18C = 61.6F 20C would be ideal (68F)
 

exmoor_cat

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I am using 2lbs within each gallon, which came to 1 pint in the jug, so 10lb in a five gl must. Basically buying in 1lb jars a few at a time on the budget. I'm off on exercise so can resist temptations to break seal. I will see what happens.

I am presuming carbouy = demijohn?
 

exmoor_cat

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Update. The must has been in the barrel for three weeks now, and has lightened in colour, but is very cloudy. Reading the site thoroughly it doesn't seem to have come off the rails.

Batch one bottles seem ready, they are crystal clear but very fizzy once decanted. They do not taste alcoholic though. It actually reminds me of drinking champagne.
 

Oskaar

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Dec 26, 2004
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Joe is right. Let the second batch sit until it clears. Or, if you haven't already, you may want to rack it and let it clear, then you can stabilize and bottle.

Just as an aside, you may want to pull some off your second batch even after it has dropped clear to see if it is still gassed. If so you can degass and wait to stabilize and bottle.

Good Morrow,

Oskaar
 

exmoor_cat

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That's the plan! Learning patience on the second batch means I'm less worried about it now. Interestingly enough, after being fairly quiet, the second batch has kicked off bubblnig again. Am still hunting demi-jons, they're like gold-dust in London!!
 
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