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beeman9
02-14-2017, 01:08 PM
My recipe was 4 gallons spring water, 2 gallons plus 1 pint raw honey, 6 tsp super fermentor, 4.5 tsp tartaric acid, 8.5 tsp malic acid, 6 camden tablets, 1 pkg D47 yeast.

Starting SG 1.135. aerated must about 5 times day before pitching yeast, 15 minutes per session. Pitched yeast 24 hours after all ingredients added to must. Fermentation started about 36 hours after pitching yeast. Fermented for 15 days and slowed to 1 bubble every 30 seconds. SG 1.090. Racked on 15th day. Meade very sweet and pleasant flavor. Fermentation never started again. Heavy sediment. On 20th day pitched EC 1118. Still no fermentation.

Think alcohol content at 6%. Would like alcohol content around 12%. Is there anything I could do?

Thanks in advance Beeman9

caduseus
02-14-2017, 02:32 PM
My recipe was 4 gallons spring water, 2 gallons plus 1 pint raw honey, 6 tsp super fermentor, 4.5 tsp tartaric acid, 8.5 tsp malic acid, 6 camden tablets, 1 pkg D47 yeast.

Starting SG 1.135. aerated must about 5 times day before pitching yeast, 15 minutes per session. Pitched yeast 24 hours after all ingredients added to must. Fermentation started about 36 hours after pitching yeast. Fermented for 15 days and slowed to 1 bubble every 30 seconds. SG 1.090. Racked on 15th day. Meade very sweet and pleasant flavor. Fermentation never started again. Heavy sediment. On 20th day pitched EC 1118. Still no fermentation.

Think alcohol content at 6%. Would like alcohol content around 12%. Is there anything I could do?

Thanks in advance Beeman9

With mead: NEVER EVER add acid until after fermentation is over.
Just the opposite many of us potassium carbonateto reduce the acid level

djsxxx
02-14-2017, 02:43 PM
Check your ph level

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Dadux
02-14-2017, 03:17 PM
Backing up everyones comments, D47 is a delicate strain that does not do well with a pH lower than 3.2 and free SO2 (or so i have read). You added acid, dropping the pH, and campdem tablets, rising free SO2.
You could try adding potassium bicarbonate and doing good aereation and degassing, but after that tartaric acid addition, you will get cristals at the bottom most likely if you add K-bicarb
Alternatively try another more potent strain. EC-1118 would probably ferment that. But it would ferment it all, leaving an ABV over 12%. You say you pitched 1118, did you rehidrate properly? in this case i would also aclimate to the must (rehidrate in X volume of water for 15 min then add a volume of X/2 of must, repeat each 15 minutes for an hour, then pitch)
If you didnt rehidrate its normal it does not ferment.

Squatchy
02-14-2017, 03:52 PM
There is no way your SG was 1135 if you added 2 gallons of honey in 4 gallons of water. Your gravity would have been over 2100. I've never ever heard of any yeast getting started in such a high gravity.

Something isn't adding up. Did you misprint something here?

darigoni
02-14-2017, 03:56 PM
I think he specified 4 gallons of water plus 2+ gallons of honey. 6+ gallons total.

Still, thats more like and SG = 1.145

Squatchy
02-14-2017, 05:01 PM
Yeah so that's 6 pounds of honey for every gallon 1 pounds of honey in a gallon of water gives you 35 points so 6 times 35 is 2100

Maylar
02-14-2017, 05:19 PM
Yeah so that's 6 pounds of honey for every gallon 1 pounds of honey in a gallon of water gives you 35 points so 6 times 35 is 2100

2 gallons of honey should be 22 lbs, right? In 6 gallons that's 3.6 lb per gallon.

djsxxx
02-14-2017, 05:55 PM
Yeah so that's 6 pounds of honey for every gallon 1 pounds of honey in a gallon of water gives you 35 points so 6 times 35 is 2100
According to got mead calculator, 2 gallons honey + 4 gallons water (6 gallons total volume) gives you about 1.144

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darigoni
02-14-2017, 06:07 PM
Use the Mead Calcualtor.

Target Volume = 6 Gallons.

Additional Sugars #1 = 2 gallons of honey.

SG = 1.144

Dadux
02-14-2017, 06:27 PM
dunno about you but asuming 80% sugar in honey i get 1.15 using gotmead calc. It says 2 gallons and one pint of honey and 4 gals of water. which is 17 pints honey and 49 pints volume total. ;D

Stasis
02-14-2017, 07:28 PM
Ding Ding Ding!
We've got a winner!
Step right up Dadux and collect your prize ;)

antonioh
02-15-2017, 12:09 PM
4.5 tsp tartaric acid, 8.5 tsp malic acid

To much acid. Even in wine, if you have to add water to get lower sugar concentration, the standards were 1 g tartaric for 1 litre of water .

(Itīs hard for me to cope with gallons (US or imperial), pints, pounds , tea spoons , table spoons... )