Hey there everyone!
Just a quick prelude: I have yet to brew anything outside of JAOM, but have been doing some research and even had a number of you look over my original "first batch" recipe months back. Well recently, I got the honey, and I started my first batch! The recipe is as follows, then I will get into my question.
21.3lbs. raw blueberry blossom honey (Was an ounce or so above that)
Water to 6 gallons
Yeast: 71B
OG:1.124
Original BRIX:29
Temperature was originally 81F
My nutrition plan is the TOSNA 2.0 as per the TOSNA 2.0 calculator on MeadMakr's website, so 6.5g of Fermaid O at the 24, 48, and 72hr marks, and lastly 6.5g on the 7th day or 1/3 sugar break at 1.083 SG.
Pitched the yeast at 8pm on 8/30/2018, and have aerated every 12 hours since. Here is my limited log:
8/30: Pitched yeast and began fermentation
8/31: 8AM: Aerated 8PM: Aerated and added 6.5g of Fermaid O
SG: 1.116
Brix:27.5
Temp: 76-79F
9/1: 8AM: Aerated 8PM: Aerated and added 6.5g of Fermaid O
SG: 1.096 ((This was when I began to worry I would hit 1/3 sugar break before not only the 7th day, but before the 72hr mark))
Brix:27.5
Temp: 76-79F
9/2: 8AM: Aerated 8PM: Aerated and added 6.5g of Fermaid O
SG: 1.080
Brix:18.5
Temp: 72-76F
So here's my question, it reached the 1/3 sugar break at the 72hr mark. The way the calculator words it, is my addition of nutrients at the 1/3 sugar break mark the final addition? Because originally, I would have done my 6.5g tonight (at 72hrs), and then again at 7 days or 1/3 break. So do I need to do another 6.5 grams of fermaid O? I am a tad concerned that it was fermenting a bit warm and so faster than intended (the room has been around 75F consistently, we dropped the AC to make it around 72 now). I have smelled no off flavors thus far. Smells very much like a cider actually in terms of the alcohol note.
Any input would be appreciated!
Thanks again,
Roland
Just a quick prelude: I have yet to brew anything outside of JAOM, but have been doing some research and even had a number of you look over my original "first batch" recipe months back. Well recently, I got the honey, and I started my first batch! The recipe is as follows, then I will get into my question.
21.3lbs. raw blueberry blossom honey (Was an ounce or so above that)
Water to 6 gallons
Yeast: 71B
OG:1.124
Original BRIX:29
Temperature was originally 81F
My nutrition plan is the TOSNA 2.0 as per the TOSNA 2.0 calculator on MeadMakr's website, so 6.5g of Fermaid O at the 24, 48, and 72hr marks, and lastly 6.5g on the 7th day or 1/3 sugar break at 1.083 SG.
Pitched the yeast at 8pm on 8/30/2018, and have aerated every 12 hours since. Here is my limited log:
8/30: Pitched yeast and began fermentation
8/31: 8AM: Aerated 8PM: Aerated and added 6.5g of Fermaid O
SG: 1.116
Brix:27.5
Temp: 76-79F
9/1: 8AM: Aerated 8PM: Aerated and added 6.5g of Fermaid O
SG: 1.096 ((This was when I began to worry I would hit 1/3 sugar break before not only the 7th day, but before the 72hr mark))
Brix:27.5
Temp: 76-79F
9/2: 8AM: Aerated 8PM: Aerated and added 6.5g of Fermaid O
SG: 1.080
Brix:18.5
Temp: 72-76F
So here's my question, it reached the 1/3 sugar break at the 72hr mark. The way the calculator words it, is my addition of nutrients at the 1/3 sugar break mark the final addition? Because originally, I would have done my 6.5g tonight (at 72hrs), and then again at 7 days or 1/3 break. So do I need to do another 6.5 grams of fermaid O? I am a tad concerned that it was fermenting a bit warm and so faster than intended (the room has been around 75F consistently, we dropped the AC to make it around 72 now). I have smelled no off flavors thus far. Smells very much like a cider actually in terms of the alcohol note.
Any input would be appreciated!
Thanks again,
Roland