I pitched this batch one month ago and racked today. Bubbling had slowed down next to nothing and I was ready to get it off the lees. Couple of questions though. After racking into my other carboy I have noticed more sediment at the bottom, does this mean I should rack it again to get completly rid of it? Also I started with SG of 1.104 and ABV of 14%, Im now at 1.036 and ABV of 5%. I added some LD carlson yeast energizer (DAP, yeast hulls, magnesium sulphate, and Vitamin B complex listed) hoping for fermentation to pick back up. As it is I am sitting at 9% alchohol and want to go to 12%. I don't really notice any activity. I used Lavlin K1V-1116 and I know that can go to about 16%. Any input or suggestions?
Also Im planning on starting another batch soon with 18 lbs of honey and red star champaign yeast. Id like to take it as far as it will go. Im just not sure how to make the yeast keep converting all the way to their alcohol tolerance.
Anyway, my recipe for the initial batch in question is
5 gallons
15 lbs. Wildflower honey
1 1/2 tsp. Wine Tanin
4 tsp. LD carlson yeast energizer
5 tsp. acid blend
I mixed and heated all ingredients to about 140 degrees F. Rehydrated my yeast in some of the must for about 15 min and pitched after the must had cooled to around 90 degrees. Really active fermentation for the first 2 weeks or so (1 to 2 blips every 3 seconds)
Also Im planning on starting another batch soon with 18 lbs of honey and red star champaign yeast. Id like to take it as far as it will go. Im just not sure how to make the yeast keep converting all the way to their alcohol tolerance.
Anyway, my recipe for the initial batch in question is
5 gallons
15 lbs. Wildflower honey
1 1/2 tsp. Wine Tanin
4 tsp. LD carlson yeast energizer
5 tsp. acid blend
I mixed and heated all ingredients to about 140 degrees F. Rehydrated my yeast in some of the must for about 15 min and pitched after the must had cooled to around 90 degrees. Really active fermentation for the first 2 weeks or so (1 to 2 blips every 3 seconds)