(Sorry if this formats funky, I'm copy/pasting from Excel)
Size of Batch (gallons) 5+ gallons
Honey Type : Orange Blossom(1) + Wildflower(2)
Amount Honey#1 Added to Must: 4 quarts
Amount Honey#2 Added to Must: 4 quarts
Amount Water Added to Must: 4 gallons
Yeast Type Lavlin ICV D47 + K1V-1116: 5g each
Expected Yeast Alcohol Tolerance (eABV): 18.00%
Yeast Fermentation Range (Low/High): 59 -68
Temperature of Rehydration H2O: 104
Amount rehydration H2O: 100ml
Go-Ferm Used? How much? Yes 2 tsp
Date of Pitching: 1/15/13
Temperature of Must at Pitching: 62
Original Specific Gravity (OG): 1.145
Expected Final Specific Gravity (FG) : 1.012
Expected Gravity delta (ΔG) : 0.133
SNA:
1/15/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
1/16/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
1/17/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
1/18/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
1/21/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
1/23/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
2/7/13 1/2 Tsp (FermK) 1/2 Tsp (DAP)
2/22/13 1/2 Tsp (FermK)
3/6/13 1 Tsp SIY-33 (Yeast Hulls)
3/30/13 1 Tsp SIY-33 (Yeast Hulls)
Current SG = 1.032
Ok, so this was my third batch of mead. The attempt was to create a sweet mead without backsweetening. You can tell that by 2/22/13 I was concerned that this batch didnt have enough nutrients, so I added some FermK. After another two weeks I was not pleased with the progress so I added some yeast hulls thinking maybe it's Osmoticly shocked in addition to possible metabolic waste buildup. Up to this point is was still in its primary fermentation bucket.
3/14 (2 months after pitching), by this point the SG was only 1.056 and my graphs had near flatlined plotting the drop and trends. I also noticed a very faint hint o' rotten eggs. I racked the batch into a 5G carboy, making sure to be slashy to offgas some SO2. I made a 900mL starter of KV1-1116 and pitched it on 3/15 hoping it would be able to kick in and ferment this sucker to completion. Also added 2 oz. Rum Soaked American Oak Dark Roast because maybe it would help settle particulates in the must and also why not. From here on out I swirls the carboy every day to keep the yeast suspended.
That brings me to today, almost 3 months after pitch. The SG is currently 1.032, somewhat a little shy than the expected FG of 1.012. Definitely past the 2/3 break. I am about to rack it again as it's been on the Oak a month and I do not want it to over oak. Should I add some FermK after racking in efforts to push it to the finish line? Should I just wait? Should I just forget it and bomb it with Sorbate and K-Meta? The must is still very active with tons of carbonation continuously bubbling up. Thoughts?
Size of Batch (gallons) 5+ gallons
Honey Type : Orange Blossom(1) + Wildflower(2)
Amount Honey#1 Added to Must: 4 quarts
Amount Honey#2 Added to Must: 4 quarts
Amount Water Added to Must: 4 gallons
Yeast Type Lavlin ICV D47 + K1V-1116: 5g each
Expected Yeast Alcohol Tolerance (eABV): 18.00%
Yeast Fermentation Range (Low/High): 59 -68
Temperature of Rehydration H2O: 104
Amount rehydration H2O: 100ml
Go-Ferm Used? How much? Yes 2 tsp
Date of Pitching: 1/15/13
Temperature of Must at Pitching: 62
Original Specific Gravity (OG): 1.145
Expected Final Specific Gravity (FG) : 1.012
Expected Gravity delta (ΔG) : 0.133
SNA:
1/15/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
1/16/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
1/17/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
1/18/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
1/21/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
1/23/13 1/4 Tsp (FermK) 1/2 Tsp (DAP)
2/7/13 1/2 Tsp (FermK) 1/2 Tsp (DAP)
2/22/13 1/2 Tsp (FermK)
3/6/13 1 Tsp SIY-33 (Yeast Hulls)
3/30/13 1 Tsp SIY-33 (Yeast Hulls)
Current SG = 1.032
Ok, so this was my third batch of mead. The attempt was to create a sweet mead without backsweetening. You can tell that by 2/22/13 I was concerned that this batch didnt have enough nutrients, so I added some FermK. After another two weeks I was not pleased with the progress so I added some yeast hulls thinking maybe it's Osmoticly shocked in addition to possible metabolic waste buildup. Up to this point is was still in its primary fermentation bucket.
3/14 (2 months after pitching), by this point the SG was only 1.056 and my graphs had near flatlined plotting the drop and trends. I also noticed a very faint hint o' rotten eggs. I racked the batch into a 5G carboy, making sure to be slashy to offgas some SO2. I made a 900mL starter of KV1-1116 and pitched it on 3/15 hoping it would be able to kick in and ferment this sucker to completion. Also added 2 oz. Rum Soaked American Oak Dark Roast because maybe it would help settle particulates in the must and also why not. From here on out I swirls the carboy every day to keep the yeast suspended.
That brings me to today, almost 3 months after pitch. The SG is currently 1.032, somewhat a little shy than the expected FG of 1.012. Definitely past the 2/3 break. I am about to rack it again as it's been on the Oak a month and I do not want it to over oak. Should I add some FermK after racking in efforts to push it to the finish line? Should I just wait? Should I just forget it and bomb it with Sorbate and K-Meta? The must is still very active with tons of carbonation continuously bubbling up. Thoughts?
