P
Pawn
Guest
Guest
Now that I have your attention :
Im/we are moving to a new location, I have 2 batches of mead going with, batch #1 is the batch in question,
Pitched September 3rd 2005
Lalvin D-47 to must 1.131
Racked to secondary October 14th 2005
gravity 1.008
Racked again tonight
gravity 1.004 17.25% abv
I racked tonight for a few reasons,
havent seen any airlock action for a long time,
1/2" of yeast sediment, and clinging to sides of carboy,
this 5 gallon carboy has about 1 gallon headspace and I am trying to keep c02 on the brew as much as posible.
We are moving December 1st, and I am unsure what would be my best solution with this mead, Im pretty sure I dont want to be sloshing it around 2 weeks from now.
Top off with some fresh must and let fermentation slowly resume?
Top it up from Batch #2 same yeast gravity 1.018 and still active (OG was 1.020)?
Cold condition for 2 weeks, bottle forget about it for a year and pour carefully?
Any ideas?
I didnt think I would like a dry mead and intended this batch be medium sweet, the test sample tasted wicked hot/bitter, I poured the sample into a wine glass and put it in the fridge (open) for 30 mins, and wow what a differance, I think this first batch will be awesome after it ages a while, thanks folks, Cheers...John
Im/we are moving to a new location, I have 2 batches of mead going with, batch #1 is the batch in question,
Pitched September 3rd 2005
Lalvin D-47 to must 1.131
Racked to secondary October 14th 2005
gravity 1.008
Racked again tonight
gravity 1.004 17.25% abv
I racked tonight for a few reasons,
havent seen any airlock action for a long time,
1/2" of yeast sediment, and clinging to sides of carboy,
this 5 gallon carboy has about 1 gallon headspace and I am trying to keep c02 on the brew as much as posible.
We are moving December 1st, and I am unsure what would be my best solution with this mead, Im pretty sure I dont want to be sloshing it around 2 weeks from now.
Top off with some fresh must and let fermentation slowly resume?
Top it up from Batch #2 same yeast gravity 1.018 and still active (OG was 1.020)?
Cold condition for 2 weeks, bottle forget about it for a year and pour carefully?
Any ideas?
I didnt think I would like a dry mead and intended this batch be medium sweet, the test sample tasted wicked hot/bitter, I poured the sample into a wine glass and put it in the fridge (open) for 30 mins, and wow what a differance, I think this first batch will be awesome after it ages a while, thanks folks, Cheers...John