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Medsen Fey said:
There are a number if "quick mead" recipes on the main site which can be bottled in a relatively short time, and anything you make that is dry can be cleared and bottled early. But batches using a yeast like EC-1118 with residual sugar need plenty of time to be certain they will be stable.
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Yea, I started a JAOM (followed directions to the T) on 1/3/12 and am going to do a gallon rotation biweekly for a constant 'supply' beginning in a few months. ;)
[this is where most of my space is being taken up]

This first Cherry Pom was my FIRST ever brew of any kind. Once I rack it I will begin another in the primary and give it a lot of time in the secondary. If I am going to bottle it I will be sure to bottle it JUST before use for 'looks' only.

THIS SITE IS AWESOME! I have learned and read so much from thsi site alone it's amazing.
 
I felt the need to pay and support this site. THANK YOU to everyone that is assiting me with my first and to the SITE as well.
 
Got another 1.006 and have not seen any movement on the airlock. Racked it to a gallon glass with airlock and remains are in fridge for some evening enjoyment.(might as well)

I know, I know..... more time..... but 16.01% makes me giggle ;D
 
Scarab1 said:
Got another 1.006 and have not seen any movement on the airlock. Racked it to a gallon glass with airlock and remains are in fridge for some evening enjoyment.(might as well)

I know, I know..... more time..... but 16.01% makes me giggle ;D
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Well that's not bad is it...... whether you'd get more depends on the yeast and its state. If the gravity doesn't shift any further then hell, I'd be happy with it......
 
fatbloke said:
Well that's not bad is it...... whether you'd get more depends on the yeast and its state. If the gravity doesn't shift any further then hell, I'd be happy with it......
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Yes I was happy to get anything drinkable after all of the horror stories i read about sanitation... I was quite careful. Thanks to all that have helped on my very first batch. Gong to give it some time, as best I can, and enjoy it.

Already began a show and logged it. I am hooked....

Cheers
Steve
 
Scarab1 said:
Got another 1.006 and have not seen any movement on the airlock. Racked it to a gallon glass with airlock and remains are in fridge for some evening enjoyment.(might as well)

I know, I know..... more time..... but 16.01% makes me giggle ;D
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You know the estimated ABV is ±0.5% at best, probably like ±1%, so whilst you calculation says 16.01% there's no point being more precise than 16%, as the precision should match the accuracy.

As for the giggles. Yep I know... you should have seen me with my first 18% that tasted half decent!
 
kudapucat said:
You know the estimated ABV is ±0.5% at best, probably like ±1%, so whilst you calculation says 16.01% there's no point being more precise than 16%, as the precision should match the accuracy.

As for the giggles. Yep I know... you should have seen me with my first 18% that tasted half decent!
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;D Yea, if anyone asks.....it's 16%..
 
Do not assume this, could lead to mess.
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Even if you stabilize with sorbate and sulfite this yeast might slowly continue so be careful and do not be in a hurry to bottle it.
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Listen to these folks- I now have a dent in my living room ceiling form a cherry cyser that was “done”. It seemed that the yeast (EC1118. ) woke back up after bottling- even after sorbating. I was awakened in the middle of the night to a loud POP. When I went to investigate, the wine bottle was still standing upright but was half empty and the cork was on the other side of the room. I also had a dent in my ceiling- scary stuff when you think that I have 10 foot (3.05 meter) ceilings. I am extreemly surprized (and lucky) that the bottle didn’t explode.
 
Robusto said:
Listen to these folks- I now have a dent in my living room ceiling form a cherry cyser that was “done”. It seemed that the yeast (EC1118. ) woke back up after bottling- even after sorbating. I was awakened in the middle of the night to a loud POP. When I went to investigate, the wine bottle was still standing upright but was half empty and the cork was on the other side of the room. I also had a dent in my ceiling- scary stuff when you think that I have 10 foot (3.05 meter) ceilings. I am extreemly surprized (and lucky) that the bottle didn’t explode.
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OMG, thanks for the heads up. I am working on making room in my apartment for all of the 1 Gallon Carboys I am going to need now.

I racked the Cherry and don't plan on putting it into bottles for at least 6 months so I will revisit that one in July. Until then I am doing lots of JAOM to keep the friends from trying to get me to bust the cherry out! :-)
 
Been a few days in the galss secondary and no movement on the airlock at ALL that I have seen. Just ordred:

4 oz American Heavy Toast chips

From what I have read these should go very well with the Cherry I have. Plan is to hydrate them and add to the existing gallon and let it go....

GOOD? BAD?

***I would also like to add that I have not added any Campden or anythign to this mead after racking. It is just as is***
 
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Medsen Fey said:
How big is this batch? 1 - 1.5 oz is often more than enough for a 5-gal batch. Too much oak is one of the easiest ways to mess up a good mead (unless you like château plywood).
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It is only a gallon. The math I did says about 1/3 of an ounce or rounded down to 9 grams of oak.
 
Almost two months after starting this first mead. I racked it at about 5 weeks and I just pulled my 'boozie' off of the gallon carboy last night and I got a HUGE smile across my face. It was a tad cloudy when I racked it but it is darn near see through(cherry color) with some lees at the bottom. There has been absolutly no airlock movement except for when the cold front rolled in last week.

Am I pusing my luck trying to bottle this one without using a Campden Tablet or Potasium Sorb?
 
Scarab1 said:
Am I pusing my luck trying to bottle this one without using a Campden Tablet or Potasium Sorb?
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Probably, unless it has been sitting at 80+° F. This mead may be at the tolerance of the yeast, but it is hard to be certain and you have enough sugar left to blow bottles or corks if they decide to surprise you.

Sent from my DROID RAZR using Tapatalk 2
 
Medsen Fey said:
Probably, unless it has been sitting at 80+° F. This mead may be at the tolerance of the yeast, but it is hard to be certain and you have enough sugar left to blow bottles or corks if they decide to surprise you.
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Well i am in secondary and am willing to bottle from where is at. I am not a huge fan of additives but if it will ensure no bombs then i will do it. Is both suggested or can I get away with one over the other?
 
Medsen Fey said:
You need both.
The risk of restarts is higher if you use either alone. And sorbate alone can leave you with a permanent geranium odor.
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I've got a batch that I'm bottling and only used campden tablets and the gravity is at 1.001 at 70 degrees, ill be bottling in beer bottles. Is it likely any renewed fermentation will be strong enough to bust a bottle on me?
 
Medsen Fey said:
What was the starting gravity and which yeast did you use? Also, how long has it been fermenting/aging?

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Didn't have a hydrometer when I started this, but it was 3lb honey half gallon of apple cider. Made this at the beginning of October 2012. 1 gallon batch. I used red star champaign yeast
 
Medsen Fey said:
You need both.
The risk of restarts is higher if you use either alone. And sorbate alone can leave you with a permanent geranium odor.
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Alright, I will use both.

There are some lees in the bottom of my secondary and didn't want to rack again but I am guessing adding the two chemicals half way through third rack will ensure dispersion?

Then let it go another week or two before bottling?
 
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