Hello,
I am on my third 1-gallon batch of mead. Made a successful orange blossom traditional mead without nutrients and now I am delving into SNA and degassing.
I have noticed a yeasty or sulfur smell after lag phase and nutrient addition. I am wondering if I should make a nutrient adjustment or stick to the schedule.
4 lbs New Mexico Honey (Alfalfa Area)
RO water to make up 1 gallon
3g potassium bicarbonate ~300ppm (K source + buffer)
5g, 71B Narbonne (Mr. Malty calc) Fresh yeast
Rehydrate 104F with 6.25g GoFerm in 125mL water
Attemperate with must.
After lag phase (6hr, CO2), 0.9g FermK + 0.4g DAP
Will repeat addition every 48 hours (Days 0,2,4,6)
Degas every 24 hours with wine whip.
One challenge I face is that my hydrometer will not float in the 1 gallon carboy. I also do not want to waste multiple samples for a hydrometer tube for a 1 gallon batch.
Estimated OG 1.140
Thank You!
I am on my third 1-gallon batch of mead. Made a successful orange blossom traditional mead without nutrients and now I am delving into SNA and degassing.
I have noticed a yeasty or sulfur smell after lag phase and nutrient addition. I am wondering if I should make a nutrient adjustment or stick to the schedule.
4 lbs New Mexico Honey (Alfalfa Area)
RO water to make up 1 gallon
3g potassium bicarbonate ~300ppm (K source + buffer)
5g, 71B Narbonne (Mr. Malty calc) Fresh yeast
Rehydrate 104F with 6.25g GoFerm in 125mL water
Attemperate with must.
After lag phase (6hr, CO2), 0.9g FermK + 0.4g DAP
Will repeat addition every 48 hours (Days 0,2,4,6)
Degas every 24 hours with wine whip.
One challenge I face is that my hydrometer will not float in the 1 gallon carboy. I also do not want to waste multiple samples for a hydrometer tube for a 1 gallon batch.
Estimated OG 1.140
Thank You!