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View Full Version : Day 20- how do I stop fermentation?



BerkeyBee
01-20-2013, 06:32 PM
First batch made on New Years Day following Ken Schramm the Compleat Meadmaker recipe for med sweet orange blossom honey p. 25. Here are the details: used about 15 pounds of my own honey and added enough water to bring to 5 gallon. Used Lalvin71B-1122. Added 1 tablespoon yeast nutrient and 1 1/2 teaspoons yeast energizer. These were bought from local store (made by Carlson Co.) Initial reading was only 1.104 so I added exactly 2 pounds of honey to bring initial reading up to 1.114. I was using bulk honey from my last harvest so I didn't have a good total honey weight but I am guessing final honey weight is between 15 and 17 pounds.
After 19 days I racked to carboy. Used co2 in carboy to limit oxidation. Reading was 1.012. Tasted good, just a little sweet. Still getting a bubble every 9 seconds before racking.
Today Jan. 20 I checked again. S. G. Now at 1.010. It is still bubbling away. Temperature has been maintained at 60 - 62 degrees.
I am considering setting it outside tonight to stop the fermentation as temp here has dropped to 20degrees.
I thought the alcohol content would kill off the yeast at 14% but it is still working. Perhaps I used too much nutrient?
It tasted pretty good yesterday but today after racking it is yeasty and not so sweet.
Advice solicited. Thanks.

kudapucat
01-20-2013, 06:51 PM
This sounds like one of your first meads.
You can try to 'cold crash' and 'stabilise' (Look up these terms in the search)
this will usually stop it, but I personally wouldn't bother, a lot of work for a newbee.
Just let it go, sometimes happy yeast live longer, it's a live thing. There is no predicting when life will and will not prevail.

Let it go, let it clear, have a taste, if it's too dry then, stabilise with sorbate and sulphate and then backsweeten with honey to taste.

fatbloke
01-20-2013, 07:08 PM
it might not measure as sweet, but once it's racked off the sediment and stabilised, it will likely have some perception of sweetness. 71B is good for that.