View Full Version : Low Specific Gravity- How did THAT happen?

01-18-2013, 03:39 PM
Ok, so as it sits, my mead recipe is as follows:

16 lbs of honey
4 Gallons Spring water
2 lbs Blackberries (frozen)
2 packets wine yeast
2 tbsp nutrient
2 tbsp energizer

Like any good newbee, I forgot to take SG reading for initial must. However, its only day 9 now and the SG reading says 1.002. That figure comes from testing the must half a dozen times thinking that there must be a mistake. Tasted the mead and its not overly bitter, its just really dry. Also, the airlock has been bubbling very slowly for the past few days. How does this happen and how can I bring it back up to a medium sweetness/SG?


Medsen Fey
01-18-2013, 04:04 PM
That's a normal fermentation. The best way to handle it is to let it finish. The gravity may drop below 1.000 before it finishes. Once it is done you can rack it then stabilize using a combination of potassium sorbate (1 g per gal) and potassium metabisulphite (1.5 Campden tablets per gal). Then you can backsweeten to taste being careful not to overshoot.

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01-18-2013, 04:58 PM
Thank you very much! It's my first batch and I guess that fact is pretty obvious. haha
Do you recommend back sweetening when I rack it or at another point?

Na Zdrowie!

Medsen Fey
01-18-2013, 06:21 PM
I typically wait for months before I backsweeten. When the mead is clear and has had time to mellow I often find I don't need to sweeten as much.

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01-18-2013, 07:08 PM
Good to know.