View Full Version : Questions regarding Cap Management/secondary fermentation

04-01-2017, 11:24 PM
Hello everybody,
This is my first mead that I've made, let me give you the run down and hopefully somebody can answer my questions and/or point me in the right direction!

Started with: 6 Gallon carboy/ 22 Litres 5kg of honey from a local family friend that is a bee keeper (not pasteurized) 1 packet of wine yeast Tap water that was boiled then let out to cool and i mixed it with water and added it to the carboy
That was the first fermentation that lasted just over 8 weeks. The bubbling in the airlock was at this point about every 15-20 seconds.

*Used funnel, gauze, and tube to transfer mead from current carboy to all other ones*

Second fermentation: 4.75L Citrus mead (squeezed 3 oranges and 1 lemon) 4.1L Raspberry mead (removed any high quality raspberries and mushed them up with a fork so that it turned into a paste pretty much) 3L plain old honey mead
The rest was syphoned into another large 5-6gallon carboy with one blended pineapple. The leftover pineapple mead ended up being approximately 11-12 litres.

I did not add any additional yeast/energizer/nutrients to the sealed carboys. The alcohol content of the mead is current 2.5-3% alcohol from what I can tell during the reading...its not what I wanted but it is my first time so I don't mind!

Should I go back and add any of the above ingredients?

Will the fermentation continue and increase the alcohol content from the sugars in the fruits?

Will I have to worry about cap management/must/CO2 explosion? (I think this is only the case for the raspberry one since its the only one that actually has a thick layer of still mushy/solid fruit...

Thanks for all the help!

P.S. Please let me know if more information is required!