Hello,
I started my first batch of mead in Nov. '11, racked it far too early, and then allowed it to sit. I've tried several things--the last of which being Champagne yeast--and now the cloudy must is limping along again. I would like any advice that you can give me. Here is what I have done,
I followed the recipe for 5 gallons of "Medium-Sweet Orange Blossom Mead" from Ken Schramm's "The Complete Meadmaker" (pg. 30). It called for,
15lbs o honey (I used unrefined honey from a local beekeeper)
4 gallons of water (I used distilled water [later learned that was a bad call])
2 tsp nutrient
1 tsp energizer
2 packets Lalvin 71b-1122
I mixed the honey and 1 gallon of water to 160 F for 10 minutes. I then added the must to the other 3-4 gallons of chilled water, waited till the temp dropped, and pitched the re-hydrated yeast. My fermentation went very well and I developed a thick yeast cake at the bottom of the carboy. The initial gravity was 1.141
Sadly, I did not have a mentor and got the idea that I needed to rack the mead after only 2 weeks, and so, 2 weeks later, with a healthy fermentation and a steadily bubbling lock, I racked the must.After 1st racking the gravity was 1.090. The must recovered and developed a new yeast cake and continued to ferment. Then, 2 weeks after that, I racked it again. It had a gravity of 1.075. I'm kicking myself now, but I guess I just hadn't done the necessary reading.
The second racking killed the fermentation and the mead became stuck. I left it alone for about a month. I then attempted a 71b reboot, but it failed and the mead sat for two additional months. With each additional racking I lost mead and the surface is now some 4-5 inches from the top of the carboy.
On the 19th (March) of last month I attemped another reboot, this time with Red Star "Pasteur Champagne" yeast. I added the yeast first to 1 quart of must, and then to a gallon. The yeast acclimatized for a day in the gallon jug, then I added it to the carboy.
The mead fermented at a good pace for several weeks then tapered off to one bubble through the lock every 10-15 seconds. On April 7 siphoned off a small quantity of must and tested it. It had a gravity of 1.034, a strong alcoholic smell, and tasted very yeasty. I purchased a vinometre which gave the must an alcohol volume of 9%. I tested the ph and the strip came out ph 4.0 (orange).
That is where I stand. Forgive me for writing such a long post, but I think that the info is pertinent if I am to save the batch. What do you think I need to do? Does the yeast need nutrients? It is still very cloudy, like lemon juice. I would really like to save this batch, and even if it tastes terrible at the end, I want to see it through. Also, later, should I use a clarifying agent like isinglass? Thanks a lot,
SR
I started my first batch of mead in Nov. '11, racked it far too early, and then allowed it to sit. I've tried several things--the last of which being Champagne yeast--and now the cloudy must is limping along again. I would like any advice that you can give me. Here is what I have done,
I followed the recipe for 5 gallons of "Medium-Sweet Orange Blossom Mead" from Ken Schramm's "The Complete Meadmaker" (pg. 30). It called for,
15lbs o honey (I used unrefined honey from a local beekeeper)
4 gallons of water (I used distilled water [later learned that was a bad call])
2 tsp nutrient
1 tsp energizer
2 packets Lalvin 71b-1122
I mixed the honey and 1 gallon of water to 160 F for 10 minutes. I then added the must to the other 3-4 gallons of chilled water, waited till the temp dropped, and pitched the re-hydrated yeast. My fermentation went very well and I developed a thick yeast cake at the bottom of the carboy. The initial gravity was 1.141
Sadly, I did not have a mentor and got the idea that I needed to rack the mead after only 2 weeks, and so, 2 weeks later, with a healthy fermentation and a steadily bubbling lock, I racked the must.After 1st racking the gravity was 1.090. The must recovered and developed a new yeast cake and continued to ferment. Then, 2 weeks after that, I racked it again. It had a gravity of 1.075. I'm kicking myself now, but I guess I just hadn't done the necessary reading.
The second racking killed the fermentation and the mead became stuck. I left it alone for about a month. I then attempted a 71b reboot, but it failed and the mead sat for two additional months. With each additional racking I lost mead and the surface is now some 4-5 inches from the top of the carboy.
On the 19th (March) of last month I attemped another reboot, this time with Red Star "Pasteur Champagne" yeast. I added the yeast first to 1 quart of must, and then to a gallon. The yeast acclimatized for a day in the gallon jug, then I added it to the carboy.
The mead fermented at a good pace for several weeks then tapered off to one bubble through the lock every 10-15 seconds. On April 7 siphoned off a small quantity of must and tested it. It had a gravity of 1.034, a strong alcoholic smell, and tasted very yeasty. I purchased a vinometre which gave the must an alcohol volume of 9%. I tested the ph and the strip came out ph 4.0 (orange).
That is where I stand. Forgive me for writing such a long post, but I think that the info is pertinent if I am to save the batch. What do you think I need to do? Does the yeast need nutrients? It is still very cloudy, like lemon juice. I would really like to save this batch, and even if it tastes terrible at the end, I want to see it through. Also, later, should I use a clarifying agent like isinglass? Thanks a lot,
SR