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msngr7
02-13-2006, 05:10 PM
I have 2 5 gal. batches going one a month and one 2 weeks old. Their starting Brix was 23.6 and 24.4 respectivly and are currently at 9.6 and 17ish. The fermentation has slowed down to about a bubble every 15 seconds or so or evel slower for the older batch. I read you can(should) add Fermaid K at 1/3 and 2/3 attenuation. Is this true and should I do it or is everything going as expected? I added 6g Fermaid K at pitching to each. I am in no hurry and I plan on having these sit for at least 2 months in the primary. These are my first batches of mead although I have brewed many a ale.

David

Edit:
The first was pitched with white labs sweet mead yeast from a 2l starter and the second was cortes de blanc from a 2l starter

Dan McFeeley
02-13-2006, 06:08 PM
Hello David -- Welcome to the forums!

Take a look at these URL's -- they should offer some background info to your questions.

http://www.sonic.net/~vinquiry/pdf/LallemandNutrientAdditions.pdf

http://64.233.179.104/search?q=cache:KGFYUVjWNLAJ:www.rmavv.org/docs/coyeast.ppt+%22fermaid+k%22+%22sugar+depletion%22&hl=en&gl=us&ct=clnk&cd=6

and Hightest's FAQ on staggered nutrient addition:

http://www.brewboard.com/index.php?showtopic=26745

Check out the other mead related posts on Brewboard:

http://www.brewboard.com/index.php?s=42bce458260a1287781fac134ed13a0a&showforum=36