Hello, all. I am new to the forum and looking forward to learning and sharing. I have brewed a lot of beer, but just started my first mead, a raspberry melomel. I am accustomed to seeing a quick and vigorous fermentation start with beer, but 50 hrs. after pitching my mead has only a very thin foam that may simply be from my twice daily aeration. I can't measure pH because the digital meter I got from Amazon is defective. Should I not be concerned? Shooting for around 14% ABV, medium sweet, medium raspberry flavor and berry and honey aromatics. No boil method. Open primary fermentation.
5 gallon batch
15 lbs local honey (mixed pollen sources but delicious)
Starting SG 1.11
8g 71B-1122 yeast rehydrated with Go-Ferm
Fermaid K in 2 doses of 2.25g, Just added first dose because of slight foam, next will be at 1/3 sugar depletion around SG 1.07
6.5 lbs raspberries from my own garden. Frozen now. Planning to add to secondary. I have nylon mesh bags. When? How long?
French medium toasted oak cubes. How much? When to add? For how long?
Probably too many questions in one post from this noob. If you can help answer just one I will be quite grateful.
5 gallon batch
15 lbs local honey (mixed pollen sources but delicious)
Starting SG 1.11
8g 71B-1122 yeast rehydrated with Go-Ferm
Fermaid K in 2 doses of 2.25g, Just added first dose because of slight foam, next will be at 1/3 sugar depletion around SG 1.07
6.5 lbs raspberries from my own garden. Frozen now. Planning to add to secondary. I have nylon mesh bags. When? How long?
French medium toasted oak cubes. How much? When to add? For how long?
Probably too many questions in one post from this noob. If you can help answer just one I will be quite grateful.