B
BrewStef
Guest
Guest
I am currently experiencing a slow/stuck fermentation on my first batch of Traditional Mead (and first mead as well). This happened IMMEDIATELY after racaking to secondary 6 weeks after brewing.
From reading a bit on the subject on this forum, I believe my best bet is to pitch more yeast using a well-aerated starter. Please let me know if you have any suggestions.
Recipe:
15lb Orange Blossom Honey (raw)
WLP720 White Labs Sweet Mead Yeast
5 gal charcoal-filtered tap water
I did NOT use any yeast energizer. nutrient, etc, as I wanted it to be "purely traditional" without additives, etc.
I made a yeast starter two days prior using 1 cup water and 1/4 cup DME (I actually pitched the wort as well).
Total volume of batch was around 5.75 Gallons
Timeline:
March 19th - Started batch, SG 1.090 @ 78 deg
I saw the first bubbles at around 36 hours after pitching yeast.
Never vigorous bubbling - most was 1 blip every 7 seconds on 3rd day.
On fifth day, 1 blip every 12 seconds.
1 week later - 1 blip every 12 sec @ 69 deg
2 weeks later- 1 blip every 12 sec @ 69 deg
3 weeks later- 1 blip every 12 sec @ 68 deg
4 weeks later- 1 blip every 14 sec @ 69 deg
5 weeks later- 1 blip every 15 sec @ 70 deg
It was suggested that I rack after 6 weeks to get the mead off the yeast cake to prevent "off flavors". So I did...
Racked to secondary (5 gal carboy) at 6 weeks, 1 blip every 17 sec @ 70 deg
SG 0.050
Tasted very sweet, definitely alcoholic (~6.75ABV), no alcoholic "hotness"
24 hours after racking, 1 blip every 3.5 minutes.
I also racaked the extra .75 Gal to a 1 Gal jug.
24 hours after racking, 1 blip every 45 seconds
So, the batch was progressing slow but sure at around 1 blip every 17 seconds. Now the 5 gal secondary is every 3.5 minutes and the .75 gal secondary is every 45 seconds. I know that more yeast made it into the 1 gallon jug than the 5 gallon carboy, as I did the jug after the carboy.
Ok...
What would be the best course of action?
I have a 1 gallon container 3/4 full of fermenting must which I can use to test or use as a base for a starter. Or should I just do a new starter and NOT use the gallon container.
Should I abandon my efforts at making a straight traditional mead and use additives? If I should use additives, how much? Should I use a different strain of yeast? Should I just wait it out to see if it just kicks back in gear by itself?
Any other suggestions or ideas would be greatly appreciated.
Thanks in advance!
BrewStef
From reading a bit on the subject on this forum, I believe my best bet is to pitch more yeast using a well-aerated starter. Please let me know if you have any suggestions.
Recipe:
15lb Orange Blossom Honey (raw)
WLP720 White Labs Sweet Mead Yeast
5 gal charcoal-filtered tap water
I did NOT use any yeast energizer. nutrient, etc, as I wanted it to be "purely traditional" without additives, etc.
I made a yeast starter two days prior using 1 cup water and 1/4 cup DME (I actually pitched the wort as well).
Total volume of batch was around 5.75 Gallons
Timeline:
March 19th - Started batch, SG 1.090 @ 78 deg
I saw the first bubbles at around 36 hours after pitching yeast.
Never vigorous bubbling - most was 1 blip every 7 seconds on 3rd day.
On fifth day, 1 blip every 12 seconds.
1 week later - 1 blip every 12 sec @ 69 deg
2 weeks later- 1 blip every 12 sec @ 69 deg
3 weeks later- 1 blip every 12 sec @ 68 deg
4 weeks later- 1 blip every 14 sec @ 69 deg
5 weeks later- 1 blip every 15 sec @ 70 deg
It was suggested that I rack after 6 weeks to get the mead off the yeast cake to prevent "off flavors". So I did...
Racked to secondary (5 gal carboy) at 6 weeks, 1 blip every 17 sec @ 70 deg
SG 0.050
Tasted very sweet, definitely alcoholic (~6.75ABV), no alcoholic "hotness"
24 hours after racking, 1 blip every 3.5 minutes.
I also racaked the extra .75 Gal to a 1 Gal jug.
24 hours after racking, 1 blip every 45 seconds
So, the batch was progressing slow but sure at around 1 blip every 17 seconds. Now the 5 gal secondary is every 3.5 minutes and the .75 gal secondary is every 45 seconds. I know that more yeast made it into the 1 gallon jug than the 5 gallon carboy, as I did the jug after the carboy.
Ok...
What would be the best course of action?
I have a 1 gallon container 3/4 full of fermenting must which I can use to test or use as a base for a starter. Or should I just do a new starter and NOT use the gallon container.
Should I abandon my efforts at making a straight traditional mead and use additives? If I should use additives, how much? Should I use a different strain of yeast? Should I just wait it out to see if it just kicks back in gear by itself?
Any other suggestions or ideas would be greatly appreciated.
Thanks in advance!
BrewStef