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MitchSmit
08-14-2013, 08:26 AM
Folks,

So I just stabilized a batch I brewed for the 1st time. and wanted to stay on top of things/get input. My recipe was as follows:

13 lbs local honey
4 1/2 gal. distilled water
D-47 + some bread yeast
nutrients as needed
F.G. was around 1.001

This is what the batch was racked onto yesterday:

1 1/4 teaspoon sorbate
5/8 teaspoon sulphite

These were added into the carboy and the mead was racked for the 3rd time onto the above amounts and air-locked up. Do I need to wait/age any particular amount of time now that I stabilized or can I go ahead an bottle soon?

There was quite a bit of activity in the airlock after this was done; I am assuming this was part of the degassing process. Tasted pretty good, and I swear I got whiffs of beer. Is this normal, or do I just enjoy too many malt beverages? I also noticed a flat white chunk of matter floating on top, but appears to have mostly sunk after a 12 hour settle. Anything to worry about? Thanks,

UKTony
08-14-2013, 08:37 AM
Folks,

So I just stabilized a batch I brewed for the 1st time. and wanted to stay on top of things/get input. My recipe was as follows:

13 lbs local honey
4 1/2 gal. distilled water
D-47 + some bread yeast
nutrients as needed
F.G. was around 1.001

This is what the batch was racked onto yesterday:

1 1/4 teaspoon sorbate
5/8 teaspoon sulphite

These were added into the carboy and the mead was racked for the 3rd time onto the above amounts and air-locked up. Do I need to wait/age any particular amount of time now that I stabilized or can I go ahead an bottle soon?

There was quite a bit of activity in the airlock after this was done; I am assuming this was part of the degassing process. Tasted pretty good, and I swear I got whiffs of beer. Is this normal, or do I just enjoy too many malt beverages? I also noticed a flat white chunk of matter floating on top, but appears to have mostly sunk after a 12 hour settle. Anything to worry about? Thanks,

With regards to ageing, it finished dry, and dry traditionals don't come into their full flavour for sometime. I'll be finishing and stabilising one at about 1.010 and expect to be ageing it for at least a year before tasting it, and seeing how much longer it or requires ageing for. If mine is ready before 2 years I'll be happy.

It's also possible that the yeast won't stop on your batch until its eaten all of the sugar, or reaches its alcohol limit, due to the small amount of honey used, I've not seen really anything lower than 3 pounds per gallon used here, even for a dry batch.

But I'm pretty new around here, and you'll get a lot of much smarter replies than mine I'm sure, and if I'm off the mark, I'll get put straight.

Tony

Marshmallow Blue
08-14-2013, 09:35 AM
Give it a couple weeks to let the Sulphites and sorbates do their work. Like UK Tony says; Is there a major rush to get into bottles? You can let it age in bulk for a good deal longer. How old is the batch now?

MitchSmit
08-14-2013, 09:52 AM
Well its been aging for about 4 months now, but in total from start till now has been about 7 months. My problem is now that I told friends/family I have mead done and aging everyone is eager to try it out. As much as I explain that age helps a great deal, it doesn't seem to change anyone's mind.

Marshmallow Blue
08-14-2013, 10:00 AM
Say you'll have it ready for them on Thanksgiving. That'll shut em up.

Midnight Sun
08-14-2013, 06:38 PM
... My problem is now that I told friends/family I have mead done and aging everyone is eager to try it out. As much as I explain that age helps a great deal, it doesn't seem to change anyone's mind.

Yup, that is a problem. Wish I had some advise, been in the same position before. I guess just don't tell anyone about it until it is really ready.