callemann

12-07-2011, 03:47 AM

Hello!

I started my first mead yesterday. It was supposed to be a medium OG (1.104, 13% abv) relatively dry traditional mead from fresh raspberry raw honey and WLP 715 champagne yeast made with starter on stirplate for 3 days.

Yesterday I mixed, with the no heat method, 8,75 kg of honey with water to 25l and 6 tsp DAP and 1 tsp wyeast nutrient blend. everything went smooth, but after mixing and shaking I was taking OG and got a bit surprised. According to the calculator it should be around 1.10, but I read 1.122! So I thought it had to be too poorly mixed, so I shook some more, waited and took another reading. Still the same: 1.122.

According to the calculator this would have to mean a honey carbohydrate concentration of 91%, so I did not believe it was possible. So I let it stand over night and took another reading today: still 1.122! I then thought i should add more water to avoid a too high sugar (eventually alcohol content) and added 2 l water to the must. And as expected, the gravity now dropped to 1.116. This means that if the yeast ferments it out to say 1.000 I would over 15% abv and am looking at a bit longer aging than I hoped for.

So my question is as follows: what happened here? Is my hydrometer broken? Can my honey possibly be this high in sugars? Should I trust the calculator or my hydrometer?

Thanks for you help in advance!

I started my first mead yesterday. It was supposed to be a medium OG (1.104, 13% abv) relatively dry traditional mead from fresh raspberry raw honey and WLP 715 champagne yeast made with starter on stirplate for 3 days.

Yesterday I mixed, with the no heat method, 8,75 kg of honey with water to 25l and 6 tsp DAP and 1 tsp wyeast nutrient blend. everything went smooth, but after mixing and shaking I was taking OG and got a bit surprised. According to the calculator it should be around 1.10, but I read 1.122! So I thought it had to be too poorly mixed, so I shook some more, waited and took another reading. Still the same: 1.122.

According to the calculator this would have to mean a honey carbohydrate concentration of 91%, so I did not believe it was possible. So I let it stand over night and took another reading today: still 1.122! I then thought i should add more water to avoid a too high sugar (eventually alcohol content) and added 2 l water to the must. And as expected, the gravity now dropped to 1.116. This means that if the yeast ferments it out to say 1.000 I would over 15% abv and am looking at a bit longer aging than I hoped for.

So my question is as follows: what happened here? Is my hydrometer broken? Can my honey possibly be this high in sugars? Should I trust the calculator or my hydrometer?

Thanks for you help in advance!