Heya fine people. I've just finished setting up my primary ferment and it's now sitting in my eaves (as it's much cooler in there) wrapped up in an attempt to keep it within a 60-75 farenheit range. It's about 61 farenheit in there just now - 10pm, though I expect it will drop a bit overnight. Regardless, my room fluctuates in temperature a lot and is often far too warm. I'm considering moving the bucket into my room at night (through a single door, so it's not far to move). Though I'm assuming too cold is better than too warm, so perhaps not.
The recipe I used was from the book "The compleat meadmaker" but scaled down to 3 US gallons.
9 lbs of unpastuerised orange blossom honey
9.25 L (Approx. 2.45 US gallons) of mineral water
10g of Lalvin D47 yeast
3g of Fermaid (although the accuracy of this measurement was admittidly not great)
12.5g of Go-Ferm as instructed by packet
I sanitized everything with Star-San as directed on the bottle.
Now, for the most part, everything went off without any problems, but I'm not entirely confident about how I've pitched the yeast. After rehydrating the yeast, it was left for about 25 minutes in it's water and go-ferm before actually pitching it. After I did pitch it, I realised I had forgot to add the ferm-aid and so I added that in 15 minutes after the yeast had been pitched. How I overlooked that detail is beyond me and I'm hoping I've not done any damage to the poor guys.
I'm also not entirely confident about my readings. I don't think I did that as well as I could have, but I'll post them here anyway.
pH = 5.2 (using 5.2 to 6.8 pH paper)
Specific gravity = 1.12 (using a hydrometer)
No temperature reading of the must was taken.
Any advice or comments from those with more experience than myself? Thanks.
Edit: Oh, forgot to mention! I did not heat my must. I mixed up the ingredients at room temperature.
The recipe I used was from the book "The compleat meadmaker" but scaled down to 3 US gallons.
9 lbs of unpastuerised orange blossom honey
9.25 L (Approx. 2.45 US gallons) of mineral water
10g of Lalvin D47 yeast
3g of Fermaid (although the accuracy of this measurement was admittidly not great)
12.5g of Go-Ferm as instructed by packet
I sanitized everything with Star-San as directed on the bottle.
Now, for the most part, everything went off without any problems, but I'm not entirely confident about how I've pitched the yeast. After rehydrating the yeast, it was left for about 25 minutes in it's water and go-ferm before actually pitching it. After I did pitch it, I realised I had forgot to add the ferm-aid and so I added that in 15 minutes after the yeast had been pitched. How I overlooked that detail is beyond me and I'm hoping I've not done any damage to the poor guys.
I'm also not entirely confident about my readings. I don't think I did that as well as I could have, but I'll post them here anyway.
pH = 5.2 (using 5.2 to 6.8 pH paper)
Specific gravity = 1.12 (using a hydrometer)
No temperature reading of the must was taken.
Any advice or comments from those with more experience than myself? Thanks.
Edit: Oh, forgot to mention! I did not heat my must. I mixed up the ingredients at room temperature.
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