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jthoward013
04-11-2013, 11:29 AM
yes this is my 3rd mead and i have some questions 18.5 lbs wf 71b1199. fermented for 3 weeks good but finished high at 1.050 and seat for 2 weeks with no active fermentation but i transfered it to secondary yesterday and not its actively fermenting again why the big gap and the stall.

randomguy18840
04-11-2013, 12:01 PM
More details might help a little bit. I'm assuming this was a 5 gallon must? With 18.5 lbs of honey your OG would have been around 1.133. With the drop to 1.050 you are currently at around 11% alcohol. Did you use any nutrients or energizer? Did you airate your must at all during fermentation. Also do you have a way to measure the PH? and what temperature are you fermenting at? also did you mean lalvin 71b-1122 yeast?

Marshmallow Blue
04-11-2013, 12:13 PM
What I would do is make a gallon or two of very dry mead (1.000 Final Gravity or lower), and mix the two batches together to help dry up that 1.050 to something a bit less cloying.

But your yeast probably got stressed out from a High starting gravity and a lack of nutrients + lack of aeration.

jthoward013
04-11-2013, 12:47 PM
i did airate and use nutriants to the 3rd break it was at 65 degrees the nutriants i used were dap and boiled bread yeast. but like i said its started back fermenting since i put it in secondary. im not worried if it finishes a little high because its getting mixed with 10 other batches the club has done in a tequila barrel this fall. yes 71b 1122

randomguy18840
04-11-2013, 12:50 PM
when you racked to secondary you probably released a lot of c02 which can slow down the fermentation. racking just helped degas your mead which is probably why it picked back up after racking.