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Thread: now what?

  1. Default now what?

    I made a 5 gallon batch of traditional mead (JM recipe). It has stopped fermentation after 1 week. SG is 1.001. Do I transfer to carboy and age or what?

  2. #2

    Default Re: now what?

    Hey 69*Camaro

    Please post the exact recipe you made as those in the know will need that info before they can provide you with any advice.

    By the way, welcome to the GM Forums!

  3. Default Re: now what?

    12# Honey
    10 grams D47 yeast
    2.5 tsp Grape Tannin
    water to 5 gallons
    fermented at 72 degrees
    Did not have OG (just bought a hydrometer)

  4. #4
    Join Date
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    Default Re: now what?

    Take a gravity reading about every four days and see if the gravity is still dropping. With D47 I suspect it will go a bit further. I'm guessing your OG was about 1.07-1.10 or somewhere around that, so D47 will take that dry as a bone since your PABV is about 12% and D47 will normally run to 14% ABV tolerance, although I have a batch of Cherry Cyser right now that is sitting at 17+, so it can go very very dry based on the recipe you cited.

    Hope that helps,

    Oskaar
    Is it tasty . . . precious?

  5. Default Re: now what?

    Thanks for the advise. So, let it remain in the fermentation bucket until it quits dropping sg? I assume I will need to sweeten it at some point. When is the best time to do it?

  6. #6
    Join Date
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    Default Re: now what?

    You can either let it remain in the bucket for a while longer, or you can rack it to a carboy and let it clear completely before stabilizing.

    From there you can backsweeten and bottle, keg or let it bulk age in a fresh carboy some more if you wish.

    I like bulk aging.

    Cheers,

    Oskaar
    Is it tasty . . . precious?

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