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lbaker
07-05-2004, 07:19 AM
Well, I'm making my first batch of mead, a cyser, and I'm wondering how you tell if the fermentation is done, or stuck. I don't have a SG reading for the start, but it fermented vigorously for about 10 days, and now, after a month, the SG is at 1.04 and all signs of fermentation have ended. I have the recipe and a log of everything I've done at:

http://www.moremead.com/first.html

I'm thinking the yeast has done all it's going to do, and my cyser is going to be real sweet, but how do I know for sure? Also, if it is done, when bottling time comes (a few months in the future), should I add something to make sure it doesn't start fermenting in the bottle?

Thanks for the assistance.

Lyle Baker
http://www.moremead.com

Jmattioli
07-05-2004, 12:49 PM
Well Lyle,
The sweet mead yeast you used has an attenuation of 75% so it will naturally finish sweet. According to your recipe you used about 2.6 lbs of honey per gallon which could have given you a starting gravity of approximately 1.160 WITH the sugar in the apple juice. Theoretically that would finish with that yeast at 1.040 (1/4 of .160) (These are only approximations)
If you are concerned about fermentation restarting you can let it sit and bulk age for 6months or a year or just add potassium sorbate and metabisufite to stabilize it and bottle when clear.
Regards,
Joe