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  1. Default 71b and stabilizing questions

    Recently made a blueberry melomel
    Recipe as follows.
    17.4lb pounds of Orange Blossom Honey
    Enough spring water to fill remaining of 6 gallon bucket
    4 pounds of blueberries primary
    20g fermaid O
    12.5g GoFerm
    5 Camden Tablets
    7g Potassium BiCarbonate
    1/2 tsp Pectin Enzyme
    10g of Lavin 71B

    Let the above recipe ferment for a month before I racked into a 5 gallon carboy.
    Let is sit in the 5 gallon carboy for a month before I racked into 5 one gallon carboys with varying amount of vintners blueberry fruit puree (left one with no fruit for topping off). Added 1/3 oak spiral to 2 of the one gallon batches.
    After two weeks I racked these 5 gallon batches and topped off with leftover and ended with 4 gallons. They have now been sitting for a little over a month and have had no signs of fermentation for quite sometime.
    There is about a half inch or so of lees, maybe more, that has accumulated in each.

    Seeing as it's 71b I was wondering if it would be a good time to bottle now or if I should continue to let them bulk age on the lees?
    In bottling should I re-rack into a bucket or carboy before stabilizing?
    I will certainly have a headspace either way, guessing it isn't a major issue if I bottle within a few days? -bucket has more headspace but easier to check gravity and backsweeten in it i'd assume.

  2. #2

    Default

    I have never made a mead that didn't need final adjustments. I would wait as long as you can. I wouldn't bottle without stabilizing and fining with fining agents at a minimum. But I think you should do some final adjustments before you stabilize and fine.
    7 out of 4 people have a hard time using their hydrometer!

  3. Default

    Are you referring to pH adjustments? Acid additions?

  4. #4

    Default

    Quote Originally Posted by keith.carnahan-iii View Post
    Are you referring to pH adjustments? Acid additions?
    Well ya. And maybe adjust the sweetness level and possibly Oak additions.

    I wouldn't add the bicarb either. That messes up the pH levels, and you get flabby flavor profiles.
    7 out of 4 people have a hard time using their hydrometer!

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