Here are the basic components of my recipe:
2 lb honey
3 2/3 quarts of organic pear juice
Wyeast 1388 (whole smack pack)
S.G.: 1.12
I brewed on 8/16 and the current gravity is 1.012, I have 1 gallon fermenting nicely. My question is when it comes time to rack should I top it off? And if so, should I use something like the original must? Would topping it off with water (since I didn't use any in the original must) change the taste too much? I don't have a way to add co2, so I want to top it off at least to some extent to help prevent oxidation, right? I read some great ideas in another post (http://www.gotmead.com/forum/showthread.php/13643-topping-off-wines-cysers-pyments) but I'm only working with a 1 gallon batch here. And I guess I'm just wanting to preserve the sweetness and taste.
2 lb honey
3 2/3 quarts of organic pear juice
Wyeast 1388 (whole smack pack)
S.G.: 1.12
I brewed on 8/16 and the current gravity is 1.012, I have 1 gallon fermenting nicely. My question is when it comes time to rack should I top it off? And if so, should I use something like the original must? Would topping it off with water (since I didn't use any in the original must) change the taste too much? I don't have a way to add co2, so I want to top it off at least to some extent to help prevent oxidation, right? I read some great ideas in another post (http://www.gotmead.com/forum/showthread.php/13643-topping-off-wines-cysers-pyments) but I'm only working with a 1 gallon batch here. And I guess I'm just wanting to preserve the sweetness and taste.
