Results 1 to 17 of 17

Thread: Raspberry Melomel - Super Fast Fermentation

  1. Default Raspberry Melomel - Super Fast Fermentation

    So I started this batch yesterday. I started in a one gallon carboy. The recipe was:

    - 3 lbs of honey (2 Orange Blossom and 1 Clover)
    - Probably 3/4 a Gallon of water
    - One tsp of pectic enzyme, one tsp of yeast nutrient and one half teaspoon of acid blend

    Took a gravity reading and it was very high around 1.16:



    So I added 12 oz of frozen raspberries and pitched my yeast (full packet of Lavlin D47) and let it sit:



    I didn't leave enough head room and only some timely intervention with a sanitized turkey baster prevented an airlock blow out.

    So fast forward to today at 1:30, 21 hours after pitching my yeast I degassed the mead and took a new gravity:



    Yeah, that just below the 1.00 line. Um, what?

  2. #2

    Default

    Impressive! Which yeast?

  3. #3
    Join Date
    May 2015
    Location
    SE Texas
    Posts
    255

    My Social Networking


    Visit 58limited's Youtube Channel

    Default

    Took a gravity reading and it was very high around 1.16:
    ...today at 1:30...Yeah, that just below the 1.00 line. Um, what?




    Did you mean the original gravity was 1.116 and todays gravity was 1.100? Hard to tell exactly, but the first picture looks like 1.116 and the second looks like 1.098 or so.

    Did you take a gravity reading after adding the raspberries? Fruit juice is often well under 1.100 and lowers the gravity when added at the beginning of the ferment. My olallieberry melomel was 1.106 when I mixed the honey and water but dropped to 1.090 as soon as I added the berries, which was before I pitched the yeast.
    “Every loaf of bread is a tragic story of grains that could’ve become beer, but didn’t.” ~ Walter Thornburgh

    "I carry two magnums: One is a gun and I keep it loaded. The other is a bottle and it keeps me loaded." ~ Tracer Bullet (Calvin & Hobbes)

  4. Default

    I'm thinking this is a misreading or the hydrometer was stuck to the side of the tube. I'm sure 3 lbs of honey won't take 1 gallon up to 1.16

    Sent from my SAMSUNG-SM-G870A using Tapatalk

  5. Default

    Original I took was 1.16. My mistake was not taking a reading after adding the berries, something I will correct when I do this again. After degassing today it was 1.086.

    Quote Originally Posted by Foothiller View Post
    Impressive! Which yeast?
    One full packet of Lavlin D47.


  6. #6
    Join Date
    May 2015
    Location
    SE Texas
    Posts
    255

    My Social Networking


    Visit 58limited's Youtube Channel

    Default

    Quote Originally Posted by randall View Post
    I'm thinking this is a misreading or the hydrometer was stuck to the side of the tube. I'm sure 3 lbs of honey won't take 1 gallon up to 1.16
    I agree. 3lbs/gallon gives a gravity in the 1.100 - 1.115 range, variables that affect this are the accuracy of the honey weight and water volume. I generally take multiple gravity readings and add water until the gravity is close to my target. I like most of my meads to start around 1.100.

    Nyquil,

    Your mead is doing fine. Again, you do get a gravity drop when juice/fruit is added and in my experience fruit meads do tend to ferment fast. Some of mine have fermented below 1.000 in a week to two weeks.

    Back to your original gravity: Your first photo looks to show a gravity of about 1.116, not 1.16. I'm basing this on your photo: the scale of the hydrometer is mostly visible, starting from the top at 50 and going down past 100 to about 116. Unless you bought a specialty hydrometer such as an All-Grain type or Proof type (for whiskey), most of the hydrometers sold at home brew supply stores do not go to 1.160 - some triple scale hydrometers stop at 1.160 but many do not go that high.
    Last edited by 58limited; 07-22-2015 at 08:38 AM.
    “Every loaf of bread is a tragic story of grains that could’ve become beer, but didn’t.” ~ Walter Thornburgh

    "I carry two magnums: One is a gun and I keep it loaded. The other is a bottle and it keeps me loaded." ~ Tracer Bullet (Calvin & Hobbes)

  7. #7
    Join Date
    Dec 2014
    Location
    Cleveland, OH
    Posts
    148

    Default

    Quick pro-tip on adding inline images from imgur: You can append s, m, l, or h to the filename to auto-resize it (s = small, m = medium, l = large, h = huge)

    For example, this image: http://i.imgur.com/UIoI90Z.jpg ---> http://i.imgur.com/UIoI90Z{add here}.jpg

    small: http://i.imgur.com/UIoI90Zs.jpg



    medium: http://i.imgur.com/UIoI90Zm.jpg



    large: http://i.imgur.com/UIoI90Zl.jpg


  8. Default

    Thanks, for some reason its not letting me edit my earlier posts. Can't find the Edit button.

    1.076 today.


  9. #9
    Join Date
    May 2015
    Location
    SE Texas
    Posts
    255

    My Social Networking


    Visit 58limited's Youtube Channel

    Default

    I think you only have a few hours to edit, then it goes away. I've had the same problem.

    That melomel is looking good, nice red color. Can't wait to see it when it clears.
    “Every loaf of bread is a tragic story of grains that could’ve become beer, but didn’t.” ~ Walter Thornburgh

    "I carry two magnums: One is a gun and I keep it loaded. The other is a bottle and it keeps me loaded." ~ Tracer Bullet (Calvin & Hobbes)

  10. Default

    1.068 today.



    Can't wait for 1.050 (1/3 sugar breakish) so I can stop degassing every day. I took a sip of it today and its definitely starting to taste like a raspberry flavored fermented beverage.

  11. Default



    Getting closer to the break. Actually a nice little taste to it atm.

  12. Default

    1.053

    Looks like tomorrow will be the 1/3 sugar break and the end of degassing.



    I've found the 1 gallon degasser I got from the home brew shop to not be nearly as effective as my own hands.

  13. Default

    Looking like 1.047.



    So I added more yeast nutrient for the 1/3 break. A lot of the literature I have read has said to stop degassing after the last nutrient addition. How do you guys feel about that?

  14. Default

    So I racked it today and I may have killed it.

    So I was getting a bubble through the airlock every 7-8 seconds today before I racked. I racked it, took a SG (1.020).



    Then I added some spring water to prevent oxidation.



    I threw an airlock on it (with vodka, not sanitized water) and put it back to ferment. I watched for two minutes and the level on the airlock didn't change at all. So I figured maybe it had something to do with adding water after the must so I gently agitated the mead to hopefully mix some of the spring water. I'll check on it in a few hours but I really hope I didn't kill this batch.

    Has anyone experienced this before, an immediate stop to fermentation after racking?

  15. Default

    I checked it and its back to fermenting.

  16. Default

    Be careful adding water to your finished product. That does slightly lower the gravity and ABV of the must and may cause the remaining yeast to get back to work. If you're not careful you could end up with a much drier, more alcoholic mead than you intended.

  17. #17

    Default

    Did you just pitch your dry yeast into your must? If you did you killed half of your yeast up front and the remainder were wounded badly.
    7 out of 4 people have a hard time using their hydrometer!

Similar Threads

  1. P.H drop and SUPER FAST fermentation.
    By Jezter in forum Mead NewBees - Post your Questions Here
    Replies: 15
    Last Post: 12-16-2014, 09:43 AM
  2. Super fast or stuck fermentation?
    By Kelle in forum Troubleshooting your Mead
    Replies: 4
    Last Post: 06-04-2011, 04:20 PM
  3. Fast Fermentation or is Fermentation Stopping?
    By caps_phisto in forum Troubleshooting your Mead
    Replies: 13
    Last Post: 09-19-2008, 09:35 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •