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,
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,