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



buzzardwhiskey
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!

WRATHWILDE
01-17-2006, 09:15 PM
BW,

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.

Wrathwilde