Toggle sidebar

On the 6th Day

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
I will be taking the long trip to the brewstore tomorrow and will be getting some ph testing strips. What do I use is my ph is too low? What would I use if the ph is too high?

I am asking now so I can pick up what I will need while I am there and spare myself another trip.

My SG is holding at 1.09 but my temp has dropped to 71 degrees.
 
See Wayne's earlier post below here for pH that is too acidic.

For a pH that is too high you'll want to get an acid blend, or if you prefer to make your own you can get malic, tartaric and citric acid to make your own, or mix and match as you desire.
 
Last edited by a moderator:
It's about time I got back. I am still waiting for fermaid k in the mail. But I was able to visit my good friends at American Brewmaster and was given some some high alcohol yeast nutrient. So what I did today was take my SG which is 1.086 at 73 degrees.

I added 1/4tsp of the nutrient and aerated the must with a new whisk and transfered the whole gallon batch to a glass carboy so I can watch.

I still cant tell if there is any action in the airlock.

I was able to get ph strips and it reads 4.0.

So was thinking to pitch some new yeast. What do you guys think?
 
The ph strips go as low as 2.8. I bought them specifically for wine.

I am getting action in the airlock now. About 18 seconds apart.
 
Ok, I had shoulder surgery and wasn't able to really do anything with this. I just checked the SG this morning and it is 1.000 and it is 76 degrees. I don't know why it is so hot I just have it sitting in my kitchen and it's 9:00 in the morning. There is about a half inch of lees in the bottom of the carboy. Is it time to rack or bottle? It is not very clear though.
 
If I add water to this to bring the level up in the carboy will I be affecting the ABV? I lost about an inch when I racked it, because of the lees.
 
Yes, adding water will dilute it, but you can calculate how much based on how much water you add. If it isn't a lot, it won't be a problem, but you'll probably need to rack it a couple of more times in the future so you may want to have a smaller container, or to make some other mead for topping up. There are several threads that discuss topping up.
 
It's been a very rough couple of weeks recovering from this surgery, but I was able to start some other batches. As of this morning here is what I have:

Star Thistle SG 1.002

Wild Flower SG 1.004

Orange Blossom SG 1.030

Wild Raspberry SG 1.000

Killer Bee (5 gallons) SG 1.024

My Star Thistle which has been the focus of this thread is clearing very nicely and the harsh alcohol, tart taste is finally starting to go away.

My question is that I used champagne yeast for all of these except for the killer bee (I used d-47) how do I back sweeten? I have been searching the posts for about an hour and all I can find is people who say that they did it but not really explaining how.

I am just thinking if I add a little sweetness I can take away some of the harshness in the taste.
 
You'll have to stabilize it, I'd give advice but it's not something I do myself, so try searching that term, or with an "ing" on the end, I think there are some threads with that right in the title.Should help I hope!
 
Unless you are confident that you won't like dry mead, (e.g. you don't like dry wines, you can't stand any cocktails less sweet than a cosmopolitan, or you've tried a dry mead and didn't like it) it might be a good idea to wait with at least one of the dry batches because the harshness will go away with age and you might find that you enjoy it.

Just as I'm finishing this I got an email notification that AToE responded, and knowing his love of dry meads, he just might be saying the same thing, so my apologies if that is the case.

EDIT: I guess I'm not the Nostradamus I thought I was.
 
Last edited:
No, you're right Slowbie, I wasn't recommending that he wait and see how it turns out dry, but I should have!

I think a lot of people aim for sweet because dry tastes so rough for the first few months because there's no sweetness to hide the yeasty taste and other rough young meads tastes. You can always backsweeten it at 5 months, but you can't un-sweeten it!
 
Ok did the search for stabilizing and found it was just adding sulfite's and sorbate. I am allergic to sulfite's so won't be doing that.

I like the idea of just sitting on it for awhile. I am thinking at 6 months I will tweak them if I need too.

I am guessing that backsweeting them would be adding ounces of honey to the mead and gently stirring it in. Then sitting on it some more to make sure all the fermentation is complete and if the taste is ok, bottle.
 
Yes, that is correct. I'll bet you like it dry though, meads in my experience continue to taste sweet to me even when the hydrometer says there is little or no sugar left.
 
Just curious, but in 6 months how do I get the bubbles back? It's kinda the reason I used the champagne yeast in the first place.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom