Natural Sack Mead 5/31/15
1 gallon
SG 1.120 Yeast EC 1118
PABV 14.3% Balling 27
2 Grams of Rasins
1 tsp Acid
1/4 tsp Tannin
1tsp Nutrient
1 1/2 cups of Jasmine Tea
Honey from my cappings
Using Grape Juice to activate my yeast, by day three, I had a vigorous boil that chilled out on day seven. On day ten, I put this this Mead into a Carboy and took another SG reading. My SG was and is 1.01... I put a lock on it anyway, and as expected, no more fermentation. I keep my house thermostat at 78F in the afternoon and 75F at night. The wildflower honey was from my leftover beeswax cappings. What's going on here? Why did my yeast burn through my sugars? What should I do now?
TIA,
Versipelis
1 gallon
SG 1.120 Yeast EC 1118
PABV 14.3% Balling 27
2 Grams of Rasins
1 tsp Acid
1/4 tsp Tannin
1tsp Nutrient
1 1/2 cups of Jasmine Tea
Honey from my cappings
Using Grape Juice to activate my yeast, by day three, I had a vigorous boil that chilled out on day seven. On day ten, I put this this Mead into a Carboy and took another SG reading. My SG was and is 1.01... I put a lock on it anyway, and as expected, no more fermentation. I keep my house thermostat at 78F in the afternoon and 75F at night. The wildflower honey was from my leftover beeswax cappings. What's going on here? Why did my yeast burn through my sugars? What should I do now?
TIA,
Versipelis
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