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Dwhite
07-24-2016, 10:57 AM
Making a traditional mead to rack onto some peaches when done.
Seems like it is working rather slow.

Put together on 7/17/16
8.25 lbs clover honey
3 gallons water
3 tsp. Diammonium phosphate.
3 grams Fermaid-K
O.G 1.085
2 packages D-47. Re-hydrated per package instructions.One was probably a year old but stored refrigerated. The other was new.

Current gravity is 1.045. Acidity 3.6 (About 4.0 on 7/20). Expected this to be further along after seven days.

Fermenting this in a cooler at 61-65F. Too cold?

What do you think?

All the Best,
D. White

Farmboyc
07-24-2016, 11:09 AM
I would say it is likely the lower temp that are reducing your fermentation rate.
If your in a hurry you could warm things up but you will likely have a better product if you just leave things where they are and wait.
JM2C

Squatchy
07-24-2016, 04:14 PM
I would try to keep it a 65 ratherthan 61. That's very close to the bottom range. Yes it is running slow. How long was lag? Did you pitch your must at the same temp as your yeast slurry? Did you rehydrate in plain water?

zpeckler
07-25-2016, 10:33 PM
No nasty smells or anything funky like that?

If it's just slow because of the temp, then you're probably still on track to make a fine mead. I agree that 65F should be a fine temp to ferment D47 at. It really doesn't like anything above 68F, though.