I made a 6 gallon batch of mead in late december. Fermentation was steady, and all was well until I filtered and stabilized. Recipe to follow.
Coriander mead w/ white peppercorns, & kefir lime leaves.
4.5 gallons water
1.5 gallons wildflower honey
1 oz. crushed coriander seed
10 gr. white peppercorns
11 kefir lime leaves (torn)
Coriander, peppercorns, lime leaves were simmered for 30 min. in 1.5 gal. water.
At 135 deg. added honey, and made starter of 2.5 tsp. each of yeast energizer, and yeast nutrient, with 3 pkg. D-47 yeast.
Added the remainder of water to adjust temp., and pitched the yeast and starter at 105 deg.
O.G. was 1.100. Initial feeding after 12 hrs. 4 gr. fermaid k, 5gr. DAP. Then daily feedings & stir of 1gr. fk, and 1gr. DAP.
Stopped feeding at 1.062. After 18 days total gravity was 1.002, ph 3.8. Tastes great. Racked and stabilized with 5 campden tabs, and 2.5 tsp. pot. sorbate.
3 weeks later I filtered the batch using the buon vino super jet with # 2 pads. The color beautiful and clear.
After 3 weeks I popped the airlock and could smell sulphur, a taste confirmed it.
I had heard that splash racking could help with this, so I tried it. I did help, but only a bit.
Any ideas why this sulfur issue occurred? I have since had other batches with similar problems, even without So2. Is there any salvaging, once this has happened?
I want to be confident in a stable product, so I am looking for suggestions. Thanks.
Coriander mead w/ white peppercorns, & kefir lime leaves.
4.5 gallons water
1.5 gallons wildflower honey
1 oz. crushed coriander seed
10 gr. white peppercorns
11 kefir lime leaves (torn)
Coriander, peppercorns, lime leaves were simmered for 30 min. in 1.5 gal. water.
At 135 deg. added honey, and made starter of 2.5 tsp. each of yeast energizer, and yeast nutrient, with 3 pkg. D-47 yeast.
Added the remainder of water to adjust temp., and pitched the yeast and starter at 105 deg.
O.G. was 1.100. Initial feeding after 12 hrs. 4 gr. fermaid k, 5gr. DAP. Then daily feedings & stir of 1gr. fk, and 1gr. DAP.
Stopped feeding at 1.062. After 18 days total gravity was 1.002, ph 3.8. Tastes great. Racked and stabilized with 5 campden tabs, and 2.5 tsp. pot. sorbate.
3 weeks later I filtered the batch using the buon vino super jet with # 2 pads. The color beautiful and clear.
After 3 weeks I popped the airlock and could smell sulphur, a taste confirmed it.
I had heard that splash racking could help with this, so I tried it. I did help, but only a bit.
Any ideas why this sulfur issue occurred? I have since had other batches with similar problems, even without So2. Is there any salvaging, once this has happened?
I want to be confident in a stable product, so I am looking for suggestions. Thanks.