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Starting to ferment again?

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smokepole

NewBee
Registered Member
Jan 16, 2013
85
0
0
Hell, Michigan
cyser
Its been down to 1.0 for about a month.
It has been outside in 20f in a plastic carboy overnight(didnt freeze)
Its finally clear
its still1.0 and bubbles are starting to rise again.
Its been racked a few times and there is just a lite dusting of stuff on botttom
Lite dusting , can still see table under bottle

what kind of late activity am I getting?
 

smokepole

NewBee
Registered Member
Jan 16, 2013
85
0
0
Hell, Michigan
About 1.13, note still missing
empty pack of 1118 on table
current grav 1.
Thought I got rid of all that gas with the electric drill last month.
it is 68f in computer/mead room.
 

Chevette Girl

All around BAD EXAMPLE
Moderator
Lifetime GotMead Patron
Apr 27, 2010
8,398
18
0
Ottawa, ON
If you're warming it up from near freezing, then it is likely just releasing gas, cold must can hold a lot more CO2 than warm must. And degassing usually takes a couple days of concerted effort for me :)
 

Bee Serious

NewBee
Registered Member
Sep 10, 2011
75
2
0
I have to admit, this is the first year I have had meads come back to life or start degassing. Before that, I had no idea what people were talking about.

Now I get it. I feel dumb.
 

WVMJack

NewBee
Registered Member
Feb 12, 2013
1,219
10
0
Karnage, WV
www.wvmjack.com
I am planning on putting some of our cysers through MLF, our wildling apples a little high in acid, we like tart apples and dont want to loose to much acidity. We went nuts and make a BOchet with striaght up crab apples, TA 1.8% about, diluted with some regular cider but MLF has got to come to our rescue. Have you tasted it and noticed any drop in how acidic it tastes, is it getting smoother? Is this to soon to ask? WVMJ
 

smokepole

NewBee
Registered Member
Jan 16, 2013
85
0
0
Hell, Michigan
Have you tasted it and noticed any drop in how acidic it tastes, is it getting smoother? Is this to soon to ask? WVMJ
Smoother?
My nose doesnt work well, while everyone else gags on skunk I barely notice. My tasters seem to lag the rest of the world also.
I'm only going to claim dry, with a aftertaste. Similar to a double ipa beer.

Since I've just finished bottling 6 gallons , was thinking putting a gallon in frezzer till its half froze and tasting the liquid again.
 

smokepole

NewBee
Registered Member
Jan 16, 2013
85
0
0
Hell, Michigan
It held at .995. Wasn't gassy (whipped it with cordless drill). Put it in plastic gallon bottles. Froze it solid. Thawed then poured it off the sediment and bottled it. Gave it away for Xmas.

Pulled a cork yesterday. Well actually only half pulled it before it flew out. Its not quite as carbonated as beer yet. But its developing some pressure. Have warned everyone to refrigerate it, and drink it soon.

Where d all that gas come from.????????
 

smokepole

NewBee
Registered Member
Jan 16, 2013
85
0
0
Hell, Michigan
the more it carbonated the better I liked it. Small champagne type bubbles.
Now if I wanted to do this again on purpose, how would I?

All the bad bottles are gone now. B U R P
 

mannye

Administrator
Administrator
Moderator
Oct 10, 2012
4,144
9
38
53
Miami Beach, FL
You can prime the batch and bottle it in beer bottles. I used to use priming sugar (one cup corn sugar dissolved in one cup boiling water) for 5 gallons of beer. It should work for mead as well.


Sent from my galafreyan transdimensional communicator 100 years from now. G
 
African Bronze Honey - 50% off for GotMead members