Newbee questions about heating and aeration
- Thread starter WorkSpace
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By way of an update, I didn't add the acid before fermentation, and I gave the must a good stir to aerate it every day during the first 72 hours. I took a hydrometer reading on day 3, expecting gravity to have fallen by a third. I based that expectation on comments I had seen here. But I was only doing a 4 liter batch, and I had used the standard packet of yeast. So fermentation was a lot quicker than I expected it to be. The aeration no doubt helped, and by day 3 the SG had dropped by two thirds to about 1.020. That was three days ago. SG is now about 1.000, and it tastes fairly dry.WorkSpace said:
I will leave it for a few more days to see if it the hydrometer reading drops any further. I want to get it as dry as possible. Then I will rack to a glass demi-john and I guess I should add the acid blend, although 3 teaspoons sounds like a lot for a 4 litre batch. What do you think? And do you use potassium-bisulfite at this stage?
OK, I'm going to ask you to give us a quick update on how it tastes before you add the acid.
Remember, gluconic acid is a key flavor ingredient in honey, and in most cases one doesn't need to add acid, even at the end. So, let us know how it tastes. I'm probably going to ask that you let this stand and clear before you add any acid. Bottom line is that I haven't added any acid to my dry meads in a very long time, and it's enirely probable that you won't need to either. Remember, the acid additions were old brewer, and even older historical additions based on simple ignorance of how yeast worked, and what mead did and didn't need. A lot of wine drinkers contend that mead is not acidic enough. Mead is from honey, not from grapes, so the additional acid in many cases is based on a non-existant fault from critics who are judging mead as a wine or beer. Evaluate it for what it is, and if you feel you need more acid after it has aged and matured, then you'll be better off adding the acid just before you bottle.
Hope that helps,
Oskaar
Remember, gluconic acid is a key flavor ingredient in honey, and in most cases one doesn't need to add acid, even at the end. So, let us know how it tastes. I'm probably going to ask that you let this stand and clear before you add any acid. Bottom line is that I haven't added any acid to my dry meads in a very long time, and it's enirely probable that you won't need to either. Remember, the acid additions were old brewer, and even older historical additions based on simple ignorance of how yeast worked, and what mead did and didn't need. A lot of wine drinkers contend that mead is not acidic enough. Mead is from honey, not from grapes, so the additional acid in many cases is based on a non-existant fault from critics who are judging mead as a wine or beer. Evaluate it for what it is, and if you feel you need more acid after it has aged and matured, then you'll be better off adding the acid just before you bottle.
Hope that helps,
Oskaar
Oskaar said:
Thanks for that Oskaar. I tasted it last night, and I don't think adding acid would improve it. The person who gave me the recipe told me that the acid was needed to to protect from infection. Is there any merit in this? Anyway, the hydrometer reading hadn't changed in three days, so I racked to a glass demijohn. It was quite fizzy. Do you add anything to help it clear? And how long should I expect it to take?
Update on progress
To refresh your memory, I made an initial 4 litre batch with 1 Kg of clover honey and some tannin - thats all. After fermentation finsihed, I added some bentonite and the mead cleared quickly. After 2 weeks, it was as clear as white wine, so I have bottled it. My wife thought it was dreadful, but I thought it may have promise. Beer and wine doesn't taste like much when it is bottled either. It tasted it very dry (which is what I wanted), but it was lacking flavour I thought, and it was a bit rough. Will it improve with time, do you think? And how long should I wait before opening a bottle?
To refresh your memory, I made an initial 4 litre batch with 1 Kg of clover honey and some tannin - thats all. After fermentation finsihed, I added some bentonite and the mead cleared quickly. After 2 weeks, it was as clear as white wine, so I have bottled it. My wife thought it was dreadful, but I thought it may have promise. Beer and wine doesn't taste like much when it is bottled either. It tasted it very dry (which is what I wanted), but it was lacking flavour I thought, and it was a bit rough. Will it improve with time, do you think? And how long should I wait before opening a bottle?
It will very likely improve with age. I would give it at least 6 months before you try another bottle, and keep them stored in a place that will keep the temperature as close to constant as possible.
