I did the standard 4 part nutrient addition and daily aeration.3.10 lbs wildflower honey
1 gallon Poland Spring water
Go-Ferm 2.5g
Fermaid O 4.53g
Lalvin Yeast K1V-1116 Yeast, 2g
That is it, I forgot to change the axis title to days instead of hours in the last chart.So, that's 100 gravity points in 8 days? That's not slow in my book.
There is a slow start on the first 2 days and then a strait line until day 13 when the nutrient additions wore offDate Hrs Days Temp SG Corrected SG BRIX ABV % Sugar break Notes
03/16/2017 12:00 0 0 89 1.110 1.114 27 0.0% 0
03/18/2017 08:00 44 2 62 1.110 1.110 26 0.5% 0 1st nutrient addition
03/20/2017 13:00 97 4 62 1.094 1.094 23 2.6% 1/6 2nd nutrient addition
03/23/2017 09:30 166 7 62 1.076 1.076 19 4.9% 1/3 3rd nutrient addition
03/25/2017 07:00 211 9 62 1.064 1.064 16 6.5% 2/5 4th nutrient addition
03/29/2017 15:00 315 13 62 1.040 1.040 10 9.7% 5/8
04/01/2017 08:30 380 16 62 1.032 1.032 8 10.7% 2/3
04/07/2017 10:00 526 22 62 1.015 1.015 4 12.9% 6/7
k1v-1116what yeast and temperature?
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4) Prep honey, water, energizer & yeast mix
a) In 2 gallon ferment bucket, weigh out 3.1 pounds of warm honey (95 degrees F.) Add ½ gallon warmed spring water (110 degrees F.)
b) Add room temp spring water to get one gallon total and bring must down to about 90 degrees F.
c) Keep yeast temp near 90F so it matches must temperature
d) Be sure must is within 10 degrees F of yeast then add yeast/must mix to must bucket
e) Check & record must SG with hydrometer 1.110 and Brix sugar level 26 @ 89 Deg. PH 3.5
f) Slowly mix & aerate yeast & must with mixing rod on drill
The packets are 5 grams and I used 2 grams, as per the book Big Book Of Mead Recipes Page 58 Basic Semi Sweet Mead
My reasoning is to "Go by the book" to see how it comes out.