I set up some apple malamel and have a question about racking it.
I used 6 L pressed cider I made myself from 17 Lb apples, 4 Kg honey, 4
4 cinnamon sticks, and 5 cloves and 1 T nutmeg. The honey water was boiled and the spices added and boiled a few minutes longer. Added water to bring to 5 gallons and campden tablets and let sit covered overnight in a primary pail. 24 hours later I added 4.5 t acid blend, 2T yeast energizer and read the SG at 1.095. Added started K1V-1116 yeast. Put on lid with cork/tube and let ferment.
After 2 weeks the SG stabilized at 0.98 so I siphoned it into a carbuoy to age. Problem is, because of the homemade apple juice/sludge, when I racked it there was almost a gallon of yeast apple sludge that just would not rack over...so my carboy isn't full. NO way to get out the last of the good from it so I just had to let it go... The secondary is only about 2/3 full. It's in a dark place to settle and age until bottling.
My question is - Is this going to cause a problem for the mead? I'm so pleased with how it's going so far and I would hate to have it go off from too much air...any ideas? I was going to just leave it, but I'm wondering if there is something I can do besides putting the mead into a few smaller carboys (since I don't have any). I am a microbiologist so I'm science savvy...I feel like there is always more I could be doing when I make beer/wine. This is my first go a mead so I'd appreciate any advice if this is an issue I should fix.
I used 6 L pressed cider I made myself from 17 Lb apples, 4 Kg honey, 4
4 cinnamon sticks, and 5 cloves and 1 T nutmeg. The honey water was boiled and the spices added and boiled a few minutes longer. Added water to bring to 5 gallons and campden tablets and let sit covered overnight in a primary pail. 24 hours later I added 4.5 t acid blend, 2T yeast energizer and read the SG at 1.095. Added started K1V-1116 yeast. Put on lid with cork/tube and let ferment.
After 2 weeks the SG stabilized at 0.98 so I siphoned it into a carbuoy to age. Problem is, because of the homemade apple juice/sludge, when I racked it there was almost a gallon of yeast apple sludge that just would not rack over...so my carboy isn't full. NO way to get out the last of the good from it so I just had to let it go... The secondary is only about 2/3 full. It's in a dark place to settle and age until bottling.
My question is - Is this going to cause a problem for the mead? I'm so pleased with how it's going so far and I would hate to have it go off from too much air...any ideas? I was going to just leave it, but I'm wondering if there is something I can do besides putting the mead into a few smaller carboys (since I don't have any). I am a microbiologist so I'm science savvy...I feel like there is always more I could be doing when I make beer/wine. This is my first go a mead so I'd appreciate any advice if this is an issue I should fix.