I posted this originally in the patrons forum, but got no replies so thought I would try again.
I did measure the pH again today and it's down to 3.4 from 3.7. The SG is down to 1.000 (predicted FG 0.985). The air lock is still bubbling about 1 bubble per second.
Will the pH continue to fall and should I worry about it? Should I add K2CO3?
It tastes pretty good but has a slight plastic taste. Will that disappear with aging?
Thanks.
I started my first mead on 3/11. I've made quite a few batches of beer, but this is my first honey wine.
My wife and I both like dry wines so I started with a dry mead recipe and a champagne yeast.
12 lbs Florida Wildflower Honey (dark)
5.5 gallons spring water from my back yard spring
2 8 gram packets EC-1118 purchased 10/2015 (predicted viability about 80%)
Day 0; Yeast starter on 3/11 with 1.25 g go-ferm per gram of yeast (20 grams), 400 mL tap water on stir plate for 12 hours. I added a pinch of Fermaid-K after bubbles started. On day 1 it was going strong so I went ahead and pitched.
Oxygenated must with O2 and diffuser stone 60 seconds (flow rate unknown)
O.G. 1.070 (predicted 1.066)
pH 3.7 by pH probe
Total acidity 1.35 g/L by NaOH titration
Total Dissolved Solids 187 ppm
Room temp steady at 68-72 F
(Sulfites give me a headache, so I can't/won't use any.)
3/12/16; Fermaid-K 6.5 g
3/13/16; stirred for 1 minute; fermentation appears very strong already
3/14/16; Fermaid-K 6.5 g
3/15/16 Stirred 1 minute
3/16/16; Fermaid-K 6.5 g
3/17/16; SG 1.021. It tastes great already! Fermentation seems to have slowed a little. Changed from a blow-off tube to two-chamber water-seal.
I calculate this out to be about a 60% sugar break. Did I overshoot with the nutrients and the stirring? I should have checked the SG earlier, but this is a MUCH more vigorous fermentation than I'm used to with my beers. Working backwards, I may have gotten lucky. Assuming a linear drop in SG, it's dropping about 10% per day and the last stirring was probably at about 33% completion.
Should I recheck the pH?
Comments appreciated!
Copied from Gotmead.com - Read More at:http://www.gotmead.com/forum/showthread.php/25584-Got-Lucky-I-think!
I did measure the pH again today and it's down to 3.4 from 3.7. The SG is down to 1.000 (predicted FG 0.985). The air lock is still bubbling about 1 bubble per second.
Will the pH continue to fall and should I worry about it? Should I add K2CO3?
It tastes pretty good but has a slight plastic taste. Will that disappear with aging?
Thanks.
I started my first mead on 3/11. I've made quite a few batches of beer, but this is my first honey wine.
My wife and I both like dry wines so I started with a dry mead recipe and a champagne yeast.
12 lbs Florida Wildflower Honey (dark)
5.5 gallons spring water from my back yard spring
2 8 gram packets EC-1118 purchased 10/2015 (predicted viability about 80%)
Day 0; Yeast starter on 3/11 with 1.25 g go-ferm per gram of yeast (20 grams), 400 mL tap water on stir plate for 12 hours. I added a pinch of Fermaid-K after bubbles started. On day 1 it was going strong so I went ahead and pitched.
Oxygenated must with O2 and diffuser stone 60 seconds (flow rate unknown)
O.G. 1.070 (predicted 1.066)
pH 3.7 by pH probe
Total acidity 1.35 g/L by NaOH titration
Total Dissolved Solids 187 ppm
Room temp steady at 68-72 F
(Sulfites give me a headache, so I can't/won't use any.)
3/12/16; Fermaid-K 6.5 g
3/13/16; stirred for 1 minute; fermentation appears very strong already
3/14/16; Fermaid-K 6.5 g
3/15/16 Stirred 1 minute
3/16/16; Fermaid-K 6.5 g
3/17/16; SG 1.021. It tastes great already! Fermentation seems to have slowed a little. Changed from a blow-off tube to two-chamber water-seal.
I calculate this out to be about a 60% sugar break. Did I overshoot with the nutrients and the stirring? I should have checked the SG earlier, but this is a MUCH more vigorous fermentation than I'm used to with my beers. Working backwards, I may have gotten lucky. Assuming a linear drop in SG, it's dropping about 10% per day and the last stirring was probably at about 33% completion.
Should I recheck the pH?
Comments appreciated!
Copied from Gotmead.com - Read More at:http://www.gotmead.com/forum/showthread.php/25584-Got-Lucky-I-think!
