Gespacho

03-07-2012, 10:19 AM

I figure I'll post this in the newbie section, since I've been at mead making for over a year but I still haven't figured it out. I have 2 batches (one of which I'll list in a separate thread) that have the rotten egg smell. Its gotten so bad that the cat no longer even tries to get into the brew room. I was hoping I might be able to get some input on what I might have done wrong, so here's my log for one of the batches:

Traditional Mead

7kg BC wild honey (alfalfa and wild flowers from British Columbia)

5 Campden tablets

2 tsp Fermaid K

2 tsp DAP

10g EC-1118 yeast

Go Ferm

Reverse osmosis water

O.G. 1.090

Day 1

Mixed Honey, k-sulfite, Fermaid and DAP and added water to make a 5 gallon batch.

Day 2

The Starter: Added 1tsp GoFerm to 1 cup of water at 100degF. After 25 minutes mixed with 1 cup of must in a starter jar. After 20 minutes added another cup of must to the stater jar. I then let it sit until fermentation was visible (about 1/2 hour), then pitched into the must.

Day 3 to Day 6

Stirred the must vigorously in the morning and in the evening. Gravity dropped steadily. On Day 6 gravity was 1.060.

Day 11

Gravity down to 1.046. I could now smell the rotten eggs. Started de-gassing again to get the H2S out.

Day 27

My new pH tester finally arrived. The pH of the batch was 2.4, so I slowly added calcium carbonate until the pH was up to 3.7.

Day 33

Gravity was at 1.024, and fermentation was very slow. The yeast is now slowly but steadily producing the rotten egg smell. Regular de-gassing helps, but the smell is always back in a couple of days.

That brings us up to date. At this point I have 2 questions. Why are the yeast so stressed that they produce the stink, and why has the fermentation slowed to a crawl?

Traditional Mead

7kg BC wild honey (alfalfa and wild flowers from British Columbia)

5 Campden tablets

2 tsp Fermaid K

2 tsp DAP

10g EC-1118 yeast

Go Ferm

Reverse osmosis water

O.G. 1.090

Day 1

Mixed Honey, k-sulfite, Fermaid and DAP and added water to make a 5 gallon batch.

Day 2

The Starter: Added 1tsp GoFerm to 1 cup of water at 100degF. After 25 minutes mixed with 1 cup of must in a starter jar. After 20 minutes added another cup of must to the stater jar. I then let it sit until fermentation was visible (about 1/2 hour), then pitched into the must.

Day 3 to Day 6

Stirred the must vigorously in the morning and in the evening. Gravity dropped steadily. On Day 6 gravity was 1.060.

Day 11

Gravity down to 1.046. I could now smell the rotten eggs. Started de-gassing again to get the H2S out.

Day 27

My new pH tester finally arrived. The pH of the batch was 2.4, so I slowly added calcium carbonate until the pH was up to 3.7.

Day 33

Gravity was at 1.024, and fermentation was very slow. The yeast is now slowly but steadily producing the rotten egg smell. Regular de-gassing helps, but the smell is always back in a couple of days.

That brings us up to date. At this point I have 2 questions. Why are the yeast so stressed that they produce the stink, and why has the fermentation slowed to a crawl?