Hi, this is my first time making mead and i'd really appreciate some help!
Recipe:
4 litres of spring water
950~ grams of honey
juice of a lemon
some ginger
k1 v1116 yeast
yeast nutrient
I boiled 2 litres of water with the grated ginger in, then took it off the heat and added the juice of a lemon, added another 2 litres of water to help cool it quickly, let it cool a bit on its own then strained it into my fermenting bucket and stirred in the honey and aerated the must.
Once it had reached blood temperature i added in around 1g of k1 v1116 yeast which i had rehydrated as per packet instructions. I used around a gram as the packet was 5g and said it would ferment 5 gallons.
After 24 hours there didn't seem to be any action so i panicked and added another 1-1.5g of rehydrated yeast and continued stirring a couple of times a day to aerate.
I was getting bubbles coming through the airlock for the next 3 days, then it just stopped. i was pretty worried about this but i could still hear a fizzing coming from inside the bucket. Yesterday was day 7 and I now don't even have the fizzing. I tasted some and it seemed pretty dry. Is it possible that the fermentation is done at this point? I thought it would take a lot longer than this so I'm worried that the fermentation may be stuck.
Stupidly I started making this without having a hydrometer, so I can't check the gravity. I do have one in the post but it probably won't be here for another couple of days.
I was thinking of maybe just racking it into a carboy and seeing what happens, but i'm not really sure?
any advice would be greatly appreciated.
Recipe:
4 litres of spring water
950~ grams of honey
juice of a lemon
some ginger
k1 v1116 yeast
yeast nutrient
I boiled 2 litres of water with the grated ginger in, then took it off the heat and added the juice of a lemon, added another 2 litres of water to help cool it quickly, let it cool a bit on its own then strained it into my fermenting bucket and stirred in the honey and aerated the must.
Once it had reached blood temperature i added in around 1g of k1 v1116 yeast which i had rehydrated as per packet instructions. I used around a gram as the packet was 5g and said it would ferment 5 gallons.
After 24 hours there didn't seem to be any action so i panicked and added another 1-1.5g of rehydrated yeast and continued stirring a couple of times a day to aerate.
I was getting bubbles coming through the airlock for the next 3 days, then it just stopped. i was pretty worried about this but i could still hear a fizzing coming from inside the bucket. Yesterday was day 7 and I now don't even have the fizzing. I tasted some and it seemed pretty dry. Is it possible that the fermentation is done at this point? I thought it would take a lot longer than this so I'm worried that the fermentation may be stuck.
Stupidly I started making this without having a hydrometer, so I can't check the gravity. I do have one in the post but it probably won't be here for another couple of days.
I was thinking of maybe just racking it into a carboy and seeing what happens, but i'm not really sure?
any advice would be greatly appreciated.
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