Hello all!
I had a batch of 4lb honey to 1 gallon total water, with fermaid and lalvin 1116 going, it was fermenting strong for about 3weeks, until it slowed down a great bit. The starting and ending gravity is 1.135, 1.03.
This is good news for me, because I thought it was a good time to add my strawberries, which I did, and that next morning I had a foam blow out!
I cleaned it up, and dumped a little bit of the now strawberry melomel out, and tasted it.. WOW it was great.
Anyhow, after getting home from work that day, it foamed out again, but not as bad as the first night. After cleaning it up, I just left it alone, but did notice it was VERY CLEAR! It had also stopped bubbling pretty much all together.
Could the foam blowouts have killed the yeast, thus, leaving me with a finished fermented product?
That all happened nearly a week ago, so tonight I decided to check gravity. Since it was still at 1.03, I racked onto K-Sorbate and K-Metabisulfite. Was this a good decision? Again, I am happy with the product, and want to bottle it to drink, and maybe age in bottle a couple of others.
After a few days of being in with that Sorbate and Meta, I'm going to just bottle it, and hopefully enjoy! However, should I be mad fermentation stopped, or is (from my calculations) 11-12% strawberry melomel be good? I'm of course looking for opinions, because I know it only matters to what I think it tastes like, and if I like it
Thanks!
I had a batch of 4lb honey to 1 gallon total water, with fermaid and lalvin 1116 going, it was fermenting strong for about 3weeks, until it slowed down a great bit. The starting and ending gravity is 1.135, 1.03.
This is good news for me, because I thought it was a good time to add my strawberries, which I did, and that next morning I had a foam blow out!
I cleaned it up, and dumped a little bit of the now strawberry melomel out, and tasted it.. WOW it was great.
Anyhow, after getting home from work that day, it foamed out again, but not as bad as the first night. After cleaning it up, I just left it alone, but did notice it was VERY CLEAR! It had also stopped bubbling pretty much all together.
Could the foam blowouts have killed the yeast, thus, leaving me with a finished fermented product?
That all happened nearly a week ago, so tonight I decided to check gravity. Since it was still at 1.03, I racked onto K-Sorbate and K-Metabisulfite. Was this a good decision? Again, I am happy with the product, and want to bottle it to drink, and maybe age in bottle a couple of others.
After a few days of being in with that Sorbate and Meta, I'm going to just bottle it, and hopefully enjoy! However, should I be mad fermentation stopped, or is (from my calculations) 11-12% strawberry melomel be good? I'm of course looking for opinions, because I know it only matters to what I think it tastes like, and if I like it
Thanks!
