Straight mead, no fruit.
5 quarts wildflower honey, 4 g water, d47 yeast, 2 1/2 tsp nutrient. In a dark closet around 65 degrees. Leaky fermenter so no bubbles out the airlock but fizzing nicely.
Started at 1.112 sg and now at day 12 the bubbling has slowed and the SG is 1.055. Is that a normal progression?
Smells very alcoholly especially when I overflowed the hygrometer measure vial all over my shoes. No off odors, the surface looks good with a few yeast islands. starting to see lees building up on the bottom.
What is the optimum SG to rack at?
Sigh, trying to be patient.
My 1g of JAOM is do very nicely, slowing it's bubbling and starting to clear with a build up of lees. Still another 5 to 6 wks to even consder bottling. With my schedule I just might leave it until the thanksgiving holiday. Hopefully the oranges will have sunk by then.
5 quarts wildflower honey, 4 g water, d47 yeast, 2 1/2 tsp nutrient. In a dark closet around 65 degrees. Leaky fermenter so no bubbles out the airlock but fizzing nicely.
Started at 1.112 sg and now at day 12 the bubbling has slowed and the SG is 1.055. Is that a normal progression?
Smells very alcoholly especially when I overflowed the hygrometer measure vial all over my shoes. No off odors, the surface looks good with a few yeast islands. starting to see lees building up on the bottom.
What is the optimum SG to rack at?
Sigh, trying to be patient.
My 1g of JAOM is do very nicely, slowing it's bubbling and starting to clear with a build up of lees. Still another 5 to 6 wks to even consder bottling. With my schedule I just might leave it until the thanksgiving holiday. Hopefully the oranges will have sunk by then.