View Full Version : Yikes. I'm not bottling anything until it's at least 2 years old.

01-17-2006, 04:26 PM
I mentioned this in the chat room, and I'd I thought I'd write it here too...

I have a five gallon batch of pomegranate mel made with 24 lbs of honey,
juice, and Eau de Vie yeast. It had stopped bubbling several months ago
so I cleared it using SuperKleer. It then sat for another four months.

At Christmas I was going to bottle it but decided against it because it
had started bubbling. I thought at the time that it was probably just
off-gassing due to warmer temps in my kitchen, and that I was probably
being overly cautious.

Well, I'm glad I didn't bottle. Because this sucker is going again.

I haven't measured it's SG, but I doubt very much if that would have
helped predict anything. It's been quiet for months!

01-17-2006, 09:15 PM

And I thought my meads started at high gravities... I've done 24 lbs in 6.5 gallons, and hit 1.160. You have about 24% alcohol potential there, it's going to take months & months to finish fermenting. My chocolate mead started out at 1.160 and it still keeps blowing off solid stoppers, this after 7 months, despite no visible activity in the air lock, the use of GoFerm during rehydration, as well as Fermaid K and DAP added at the appropriate rates the 1st 3 days and pure oxygen injection. But then maybe that's it... my yeast are just too damn healthy to lay down and die. I've gone back to an airlock on it.