I started my second fig melomel on Dec 8. This is only my 7th batch of mead ever.
I used a homemade fig syrup (pulp free) this time to avoid the sludge that cost me half of my first experimental fig batch. Because the syrup was pretty thick, I had no idea what it's SG was, so I just tried to be methodical about making the must. First time using a 2 gal bucket (rather than a carboy) for a 1 gal batch.
1 quart of fig syrup plus 3 quarts water yielded a SG of around 1.060, which was way too low, so I added about a pound of honey (leftover from a previous batch), which brought it to an OG of 1.086. I thought that was a high enough starting point, and decided I could try step feeding later, so after calculating nutrient additions, I added 1/4 tsp potassium carbonate (per LOR's method), 1/2 tsp Fermaid K, 1/2 tsp Fermaid O.
I probably should have waited until my smack pack was ready to go before prepping the must, but I'm still learning so I forgot, and the first smack pack (Wyeast 1388) failed to launch even after 3 hours. Assuming it was likely a dud, I smacked a second one. Three more hours later they were both still looking pretty flat, so I stuck my must in the fridge overnight, hoping that no beasties would get the drop on me.
The next morning, one of the 2 smack packs was swollen. I decided to pitch both of them just for good measure. And what else could I have done with them anyway? I aerated the hell out of it with my power drill and whip, airlocked it and stuck it in the fermentation chamber at 70F.
At 24 hr and 48 hr, I added 0.85g Fermaid O, drill whipping each time.
Then I got busy with family and holiday parties and I neglected the mead, just letting it do its thing in my fermentation chamber.
Today, Dec 17, I checked on it and found the SG= 1.006, so I guess it's doing pretty good. It smells nice and tastes fine, although pretty dry and a little uninteresting. I'm happy to report no hint of fusels.
But now I can't decide what to do. By my calculation it's ABV stands at 10.6, and if it keeps going to 1.000 it will still only be 11.4%. I guess that's fine, but I wish it was a little closer to 13-14%. And I was hoping for more fig character, but that's pretty hidden if it's there at all.
Adding more honey would probably do it he trick, but I'm not sure how much to add and I don't know I if would need to add more nutrients if I did.
Another couple of options would be to rack it onto some whole figs I have in the freezer, or to cook those down into more syrup and step feed it some more of that, or some combination thereof.
What would you more experienced meadmakers do if you were me?
I used a homemade fig syrup (pulp free) this time to avoid the sludge that cost me half of my first experimental fig batch. Because the syrup was pretty thick, I had no idea what it's SG was, so I just tried to be methodical about making the must. First time using a 2 gal bucket (rather than a carboy) for a 1 gal batch.
1 quart of fig syrup plus 3 quarts water yielded a SG of around 1.060, which was way too low, so I added about a pound of honey (leftover from a previous batch), which brought it to an OG of 1.086. I thought that was a high enough starting point, and decided I could try step feeding later, so after calculating nutrient additions, I added 1/4 tsp potassium carbonate (per LOR's method), 1/2 tsp Fermaid K, 1/2 tsp Fermaid O.
I probably should have waited until my smack pack was ready to go before prepping the must, but I'm still learning so I forgot, and the first smack pack (Wyeast 1388) failed to launch even after 3 hours. Assuming it was likely a dud, I smacked a second one. Three more hours later they were both still looking pretty flat, so I stuck my must in the fridge overnight, hoping that no beasties would get the drop on me.
The next morning, one of the 2 smack packs was swollen. I decided to pitch both of them just for good measure. And what else could I have done with them anyway? I aerated the hell out of it with my power drill and whip, airlocked it and stuck it in the fermentation chamber at 70F.
At 24 hr and 48 hr, I added 0.85g Fermaid O, drill whipping each time.
Then I got busy with family and holiday parties and I neglected the mead, just letting it do its thing in my fermentation chamber.
Today, Dec 17, I checked on it and found the SG= 1.006, so I guess it's doing pretty good. It smells nice and tastes fine, although pretty dry and a little uninteresting. I'm happy to report no hint of fusels.
But now I can't decide what to do. By my calculation it's ABV stands at 10.6, and if it keeps going to 1.000 it will still only be 11.4%. I guess that's fine, but I wish it was a little closer to 13-14%. And I was hoping for more fig character, but that's pretty hidden if it's there at all.
Adding more honey would probably do it he trick, but I'm not sure how much to add and I don't know I if would need to add more nutrients if I did.
Another couple of options would be to rack it onto some whole figs I have in the freezer, or to cook those down into more syrup and step feed it some more of that, or some combination thereof.
What would you more experienced meadmakers do if you were me?
