Toggle sidebar

Split still and sparkle mead

  • 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
J

jon667

NewBee
Registered Member
Jul 11, 2011
22
0
0
Portland, OR
Hi all,

First off, I would just like to say thanks to everyone of you mead experts who help us newbies out. You already saved my current batch and eased some serious mead induced anxiety.

I've been looking around the forums and have had no luck finding this one, perhaps due to the stupidity of the question:
I've got a 5 gal batch of mead fermenting nicely (after a re-pitch of 1116, damn that white labs sweet mead yeast!). However, I would really like to experiment with the difference in taste and body between sparkling and still mead with the same must. Thus, I have 2-3 bottles of flip-top style pint bottles I would like to use. My problem is that I also have only a 5 gal carboy and I can't do both.
My question is can I add three pints or so of new must to the currently fermenting batch to increase my total yield of mead? Will this negatively impact my final product?

As always, thanks a bunch.
 
Since the mead is still "fermenting nicely", it most likely will be okay to add more must. Just mix the extra must in the same proportions of the original must if you desire the same results up to this point. However, if you're significantly past the 1/2 sugar break (preferably not too far past the 1/3 break), you may want to supplement with some organic nutrients, such as Fermaid O and/or yeast hulls. Do you have a hydrometer?

Even without these nutrients, you’d probably be okay since the addition is small compared to the current volume.
 
Yep hydrometer in hand. I've also got fermaid k and some yeast nutrient.
I'll look to see where my break is at and act accordingly.
Thanks for the info.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom