Hello everybody, cheers from México!
Im not quite sure if my mead is stuck.... what im sure is I am stuck I decision making.... so,
I started a 5 gal. must made with wild flower honey and got 1.082 OG.
I made a starter for Red Star Montrachet strain using the same honey but adjusting to 1.048 OG and used 1 sacket. I got near 200mL of sediment in the starter (near the 1% of total volume recomended in Schramm's Book).
I used also 1 tbsp of yeast nutrient and energizer each, and pitched the starter at the temperature range the yeast's fact sheet says.
(By the way, Montrachet really releases a H2S smell... at the beginning)
So, I pitched de 200mL of starter sediments to the must @ 20 - 22 °C both, along with 2 tbsp of yeat energizer and nutrient both, and took care of aereate the must previouslly.
It started well (but nothing close to vigorous, violent, awesome, as many describe)... at a peace of 2.5 G points (0.025) per day.
8 days after, I got 1.062 and started to see lower activity. So I aereated it once more and add 1 tbsp of energizer again.
Today, 11 days after, I got 1.054, but the must is very clear and there's a very thick sediment (around 2in), and activity seems to be over....
It should be around 3.8% ABV, so It is far from yeast's alcohol tolerance limit.
The only thing I can think of is temperature, as it is @ 19 - 21, but Im not sure. The plan was to rack it to a secondary with some raspberries, but not at this alcohol level...
pH started around 4.5 and went around 4.0 by 11th day.
Any clue or sugestion??
Experience with Montrachet in Melomels?
This is my first mead batch!!!
Im not quite sure if my mead is stuck.... what im sure is I am stuck I decision making.... so,
I started a 5 gal. must made with wild flower honey and got 1.082 OG.
I made a starter for Red Star Montrachet strain using the same honey but adjusting to 1.048 OG and used 1 sacket. I got near 200mL of sediment in the starter (near the 1% of total volume recomended in Schramm's Book).
I used also 1 tbsp of yeast nutrient and energizer each, and pitched the starter at the temperature range the yeast's fact sheet says.
(By the way, Montrachet really releases a H2S smell... at the beginning)
So, I pitched de 200mL of starter sediments to the must @ 20 - 22 °C both, along with 2 tbsp of yeat energizer and nutrient both, and took care of aereate the must previouslly.
It started well (but nothing close to vigorous, violent, awesome, as many describe)... at a peace of 2.5 G points (0.025) per day.
8 days after, I got 1.062 and started to see lower activity. So I aereated it once more and add 1 tbsp of energizer again.
Today, 11 days after, I got 1.054, but the must is very clear and there's a very thick sediment (around 2in), and activity seems to be over....
It should be around 3.8% ABV, so It is far from yeast's alcohol tolerance limit.
The only thing I can think of is temperature, as it is @ 19 - 21, but Im not sure. The plan was to rack it to a secondary with some raspberries, but not at this alcohol level...
pH started around 4.5 and went around 4.0 by 11th day.
Any clue or sugestion??
Experience with Montrachet in Melomels?
This is my first mead batch!!!
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