My Recipe is as follows;
Traditional Medium Mead
- 6 kg Dialium Honey (African Tamarind)
- 4 gal (US) water
- 4 tsp yeast nutrient (Fermax)
- Lalvin D-47 Yeast
- OG : 1.095
- Current Atmospheric Temp : 76-91 F
Started on 28th June.
Everything was going smoothly as of the start date. Bubbling in the Airlock was 1 every 5-10 seconds.
Around the end of the 1st week of fermentaion (approx. 6-7th of July) there was a sulphur like smell coming from the air-lock. Surfed the forums and realised it could be any of the many reasons given. I wasn't worried too much since the smell wasn't very strong and it wasn't overpowering the overall flavour. It also wasn't regular. There were days where there was no scent and there were days where you could get a hint of it.
On the 10th, activity in the airlock decreased to 1 bubble every 45-60 seconds. I figured it was time to rack. Afterall it was coming to the 2 weeks mark described in the book's recipe. I racked it on the 11th.
FIRST MISTAKE : I did not take a hydrometer reading before deciding to rack. Only after racking did I do it.
SECOND MISTAKE : I do not own an auto syphon. I have a hand syphon which splashed the mead in the second carboy around a lot.
The result of this is that now my racked carboy's airlock has activity of 1 bubble every 3-5 hours. (Yes I sat and waited). My current Gravity is only 1.08! However by tasting, the alcohol level feels like my previous JAO batch which was a 7.5 %. It definitely has fermented but from the hydrometer readings doesn't look like much.
Steps I have taken :
1) Submerged half of my primary carboy in water to try and bring the outside temperature down. (This was before racking)
2) Copper-ing while racking. (the Secondary carboy now no longer smells of sulphur at all.
3) Blanketed the Secondary carboy with CO2 using the dry ice and water method. This now seems useless after splashing it with my hand syphon.
It is obvious that my mead did not finish fermenting, judging by the hydrometer. I calibrated the hydrometer in water (reading of 1.000) and it read fine.
I am now wondering if I should :
1. Leave it alone in the fermenter. I took a reading yesterday and it still read 1.08.
2. Whip up a new batch of yeast to dump it in. In this case do I oxygenate it again and use the same amount of nutrients or just pitch the yeast?
Thanks in advance.
Traditional Medium Mead
- 6 kg Dialium Honey (African Tamarind)
- 4 gal (US) water
- 4 tsp yeast nutrient (Fermax)
- Lalvin D-47 Yeast
- OG : 1.095
- Current Atmospheric Temp : 76-91 F
Started on 28th June.
Everything was going smoothly as of the start date. Bubbling in the Airlock was 1 every 5-10 seconds.
Around the end of the 1st week of fermentaion (approx. 6-7th of July) there was a sulphur like smell coming from the air-lock. Surfed the forums and realised it could be any of the many reasons given. I wasn't worried too much since the smell wasn't very strong and it wasn't overpowering the overall flavour. It also wasn't regular. There were days where there was no scent and there were days where you could get a hint of it.
On the 10th, activity in the airlock decreased to 1 bubble every 45-60 seconds. I figured it was time to rack. Afterall it was coming to the 2 weeks mark described in the book's recipe. I racked it on the 11th.
FIRST MISTAKE : I did not take a hydrometer reading before deciding to rack. Only after racking did I do it.
SECOND MISTAKE : I do not own an auto syphon. I have a hand syphon which splashed the mead in the second carboy around a lot.
The result of this is that now my racked carboy's airlock has activity of 1 bubble every 3-5 hours. (Yes I sat and waited). My current Gravity is only 1.08! However by tasting, the alcohol level feels like my previous JAO batch which was a 7.5 %. It definitely has fermented but from the hydrometer readings doesn't look like much.
Steps I have taken :
1) Submerged half of my primary carboy in water to try and bring the outside temperature down. (This was before racking)
2) Copper-ing while racking. (the Secondary carboy now no longer smells of sulphur at all.
3) Blanketed the Secondary carboy with CO2 using the dry ice and water method. This now seems useless after splashing it with my hand syphon.
It is obvious that my mead did not finish fermenting, judging by the hydrometer. I calibrated the hydrometer in water (reading of 1.000) and it read fine.
I am now wondering if I should :
1. Leave it alone in the fermenter. I took a reading yesterday and it still read 1.08.
2. Whip up a new batch of yeast to dump it in. In this case do I oxygenate it again and use the same amount of nutrients or just pitch the yeast?
Thanks in advance.