I don't know what God did, but I know what my mead is doing....nothing!
Here's the facts:
Making a 1 gallon batch
42 oz of star thistle honey
Red Star Pasteur Champagne yeast
I am trying to make a very light, dry 14% abv sparkling mead.
What I have:
7 gallon fermenter with spigot
hydrometer
3 piece air-lock
What I did:
I sterilized everything with a sink full of warm water and 1/4 cup bleach. I am severely allergic to the sulfite's the brewery store gave me to use as a sanitizer. I then rinsed everything off with 120 degree tap water.
I boiled my honey in a stainless steel pot with about a half gallon of spring water that is carbon filtered and ozonated.
I boiled for 15 minutes. I had no scum develop to be skimmed off.
I put the pot in a sink of cold water which brought the temperature of the must to 91 degrees. I then added 1/4 tsp of yeast nutrient (diammonium phosphate).
I made the yeast per the directions on the package, I microwaved 1/4 cup of the spring water until it was 101 degrees. This actually set while I was boiling the must.
Question: Should I have taken SG at this time? There was nothing in the new-bee guide about this.
I then pitched the yeast. I didn't realize at the time but think that I was supposed to pitch below 90 degrees.
I put this in the fermenter and topped up to one gallon. I then stirred this in the 7 gallon fermenter with a plastic spoon for 10 minutes to aerate.
Sealed it up and put it in the closet at 73 degrees.
The next day I realized that I needed a starting SG so I could figure out my alcohol content so I took a reading. The carbonation in the must made it kinda hard to read but I believe it was 1.100. The must was bubbling very steadily.
When taking my SG reading I use my hydrometer and the plastic tube it came in and a small child's cup to get the mead. I sanitize it all with the bleach and rinse with the 120 degree tap water. I hold everything in the bucket, get my reading and dump everything back in. I have read this is really bad to do but I won't have anything left if I keep taking it out.
3 days later went to check on must and noticed no bubble action. Took SG reading which was 1.098. It bubbled a few times when I put the lid back on so thought things were fine.
Next day no bubbling again. Took the airlock off and swirled the bucket for 5 minutes, sloshing it around as much as possible. Put the air-lock back on and no bubbles.
SG reading is 1.092 and took a little taste and it is freaking awesome! I love mead!
Anyway, would anyone care to comment on why they think I am not getting any action in the bubbler?
Also when should I add more nutrient? I am a little confused on this. My guess is that I am supposed to take my SG and subtract from .99 and divide by 3?
Thanks,
Gras
Here's the facts:
Making a 1 gallon batch
42 oz of star thistle honey
Red Star Pasteur Champagne yeast
I am trying to make a very light, dry 14% abv sparkling mead.
What I have:
7 gallon fermenter with spigot
hydrometer
3 piece air-lock
What I did:
I sterilized everything with a sink full of warm water and 1/4 cup bleach. I am severely allergic to the sulfite's the brewery store gave me to use as a sanitizer. I then rinsed everything off with 120 degree tap water.
I boiled my honey in a stainless steel pot with about a half gallon of spring water that is carbon filtered and ozonated.
I boiled for 15 minutes. I had no scum develop to be skimmed off.
I put the pot in a sink of cold water which brought the temperature of the must to 91 degrees. I then added 1/4 tsp of yeast nutrient (diammonium phosphate).
I made the yeast per the directions on the package, I microwaved 1/4 cup of the spring water until it was 101 degrees. This actually set while I was boiling the must.
Question: Should I have taken SG at this time? There was nothing in the new-bee guide about this.
I then pitched the yeast. I didn't realize at the time but think that I was supposed to pitch below 90 degrees.
I put this in the fermenter and topped up to one gallon. I then stirred this in the 7 gallon fermenter with a plastic spoon for 10 minutes to aerate.
Sealed it up and put it in the closet at 73 degrees.
The next day I realized that I needed a starting SG so I could figure out my alcohol content so I took a reading. The carbonation in the must made it kinda hard to read but I believe it was 1.100. The must was bubbling very steadily.
When taking my SG reading I use my hydrometer and the plastic tube it came in and a small child's cup to get the mead. I sanitize it all with the bleach and rinse with the 120 degree tap water. I hold everything in the bucket, get my reading and dump everything back in. I have read this is really bad to do but I won't have anything left if I keep taking it out.
3 days later went to check on must and noticed no bubble action. Took SG reading which was 1.098. It bubbled a few times when I put the lid back on so thought things were fine.
Next day no bubbling again. Took the airlock off and swirled the bucket for 5 minutes, sloshing it around as much as possible. Put the air-lock back on and no bubbles.
SG reading is 1.092 and took a little taste and it is freaking awesome! I love mead!
Anyway, would anyone care to comment on why they think I am not getting any action in the bubbler?
Also when should I add more nutrient? I am a little confused on this. My guess is that I am supposed to take my SG and subtract from .99 and divide by 3?
Thanks,
Gras