So in the process of making my first large batch of mead, I foolishly did not check the actual capacity of my newly bought 10 gallon primary fermenter. Hence by the time I got to racking to my 10 gallon carboy I found I was short by about 2. 5 gallons.
Originally my SG was 1.095 upon pitching, with 29 lb honey. Yeast is lalvin 71 b 1122. The numbers seemed right so I assumed I had the volume.
Before racking to carboy, gravity was 1.019, fermentation nearly done.
I was loathe to reduce my booze and flavour palette by just adding water, so I mixed about 4 lb's of honey with 2 gallons of water until I got an SG of 1.092 . Then I pitched that into the 10 gallon carboy. I was still short so added 14 cups of straight water till I hit the neck. Must was bubbling fiercely, so much so that it pushed must out the airlock. I took out about a cup to give it space and measured my new gravity at 1.030
I realize this was highly imperfect measurements and math. I would have added more honey to the must but I was a bit worried the yeast , which has a 14% alcohol tollerance, might not work all the way through. Despite fermentation being nearly done, it was still very sweet. I'm aiming for a semi dry mead.
I guess the moose had left the barn at this point, but i would love to hear from any mead experts if this was a decent idea or a very foolish one.
Thanks all!
Originally my SG was 1.095 upon pitching, with 29 lb honey. Yeast is lalvin 71 b 1122. The numbers seemed right so I assumed I had the volume.
Before racking to carboy, gravity was 1.019, fermentation nearly done.
I was loathe to reduce my booze and flavour palette by just adding water, so I mixed about 4 lb's of honey with 2 gallons of water until I got an SG of 1.092 . Then I pitched that into the 10 gallon carboy. I was still short so added 14 cups of straight water till I hit the neck. Must was bubbling fiercely, so much so that it pushed must out the airlock. I took out about a cup to give it space and measured my new gravity at 1.030
I realize this was highly imperfect measurements and math. I would have added more honey to the must but I was a bit worried the yeast , which has a 14% alcohol tollerance, might not work all the way through. Despite fermentation being nearly done, it was still very sweet. I'm aiming for a semi dry mead.
I guess the moose had left the barn at this point, but i would love to hear from any mead experts if this was a decent idea or a very foolish one.
Thanks all!
