Hello all, first post here.
I'm making a BOMM 5 Gallon Batch, I used clover honey from BJ's and followed the SNA schedule set in the BOMM recipe. I made a liter starter with the Wyeast 1388 yeast and the ferment started right away.
I have a big mouth bubbler 6.5 gallon glass fermenter and I used a spoon to stir in some O2 and degas it daily. I started on the 10th of this month and my original gravity was 1.100. I missed the first sugar break; on 03/12/2015 it was already down to 1.060. I added my nutrients anyway and stirred.
My main worry is that I've done too much stirring. Yesterday on 03/14/2015 I bought one of the stainless steel wine degasser/stirrers that can be used with an electric drill. I aerated the heck out of it with my drill, because I thought it was so cool. That was with the gravity at 1.010. Have I ruined my mead by stirring it that much with the electric drill at the home stretch of the fermentation?
Today it's at 1.001, and i'm planning on racking it off into some 1 gallon secondaries to try some different flavors in each. Is it a lost cause or should I just roll with it and hope for the best?
Thanks for all the info that's available here, I love this forum!
Jeremy
I'm making a BOMM 5 Gallon Batch, I used clover honey from BJ's and followed the SNA schedule set in the BOMM recipe. I made a liter starter with the Wyeast 1388 yeast and the ferment started right away.
I have a big mouth bubbler 6.5 gallon glass fermenter and I used a spoon to stir in some O2 and degas it daily. I started on the 10th of this month and my original gravity was 1.100. I missed the first sugar break; on 03/12/2015 it was already down to 1.060. I added my nutrients anyway and stirred.
My main worry is that I've done too much stirring. Yesterday on 03/14/2015 I bought one of the stainless steel wine degasser/stirrers that can be used with an electric drill. I aerated the heck out of it with my drill, because I thought it was so cool. That was with the gravity at 1.010. Have I ruined my mead by stirring it that much with the electric drill at the home stretch of the fermentation?
Today it's at 1.001, and i'm planning on racking it off into some 1 gallon secondaries to try some different flavors in each. Is it a lost cause or should I just roll with it and hope for the best?
Thanks for all the info that's available here, I love this forum!
Jeremy