Today I took gravity readings on the three different meads I have going and finally poured myself a bit to taste. Wow! I didn't expect them all to taste so good this early in the process. The JAOM is a month in and still has a month to go, while the two traditionals are about to enter their third week. Gravity readings on the traditionals haven't changed two days in a row and the must is quite clear, so it appears the yeast is spent. I stirred up the lees to bring them into suspension, and plan to do that every 2-3 days. Since these two are traditionals with only water, honey, yeast and Fermaid K, there are only fine lees, no gross lees, so racking isn't necessary yet.
Now for my question: there's approximately 20 fluid ounces of airspace in each carboy. I know that for now, the CO2 still present in the must will prevent oxidation, but I've not seen or heard anywhere about how long the mead will be fine to sit on the lees when there's headspace like that before I should do something about it (I keep reading about the effects of oxidation on aging mead). Is there a recommended time after which I should rack? And then top up? Or should I go ahead and top the carboys up now before racking? If I should top up, that brings me to another question.
I have some extra must stored in the fridge as well as spring water. Water alone, I understand, will dilute the mead, which I don't want to do. On the other hand, the must is 3:8 honey to water and will definitely add sweetness to the mead, and I don't want them any sweeter than they are. I was thinking of diluting the must until it approximates the mead before adding it. Will this work? Or will I be bringing on a problem I don't want? I really like the way they're turning out and don't want to ruin them now!
I appreciate any insights you may have! Thanks.
Now for my question: there's approximately 20 fluid ounces of airspace in each carboy. I know that for now, the CO2 still present in the must will prevent oxidation, but I've not seen or heard anywhere about how long the mead will be fine to sit on the lees when there's headspace like that before I should do something about it (I keep reading about the effects of oxidation on aging mead). Is there a recommended time after which I should rack? And then top up? Or should I go ahead and top the carboys up now before racking? If I should top up, that brings me to another question.
I have some extra must stored in the fridge as well as spring water. Water alone, I understand, will dilute the mead, which I don't want to do. On the other hand, the must is 3:8 honey to water and will definitely add sweetness to the mead, and I don't want them any sweeter than they are. I was thinking of diluting the must until it approximates the mead before adding it. Will this work? Or will I be bringing on a problem I don't want? I really like the way they're turning out and don't want to ruin them now!
I appreciate any insights you may have! Thanks.
