Hello! I would like folk's thoughts on the need to get the mead off the lees during bulk aging after the first racking.
I made a one-gallon batch of strawberry mead with Red Star Montrachet yeast in a 2-1/2 gallon plastic bucket with distilled water, 3.5 pounds of orange blossom honey, yeast energizer, and nutrient. I added 3 pounds of frozen strawberry fruit about (thawed at room temperature) about 75% of the way into primary fermentation along with pectic enzyme. I did not check the s.g., but estimated how far along the ferment was and when to add the fruit when the gas production went to about a bubble every 25 seconds.
I racked the mead to a glass carboy when there was gas production for about two weeks, using a sieve and funnel to catch the any fruit that made it through as I decanted the liquid in order to leave the lees behind. I Had enough mead to fill the carboy. I replaced the airlock.
This morning, after a day, there is about 1/2 inch of fine sediment on the bottom of the carboy.
Is it OK to age as is for 6 to 12 months? Or should I rack again in a month or so in order to get the mead off the fine lees in order to prevent a change in taste to the mead?
Thank you and best regards.
Mike
I made a one-gallon batch of strawberry mead with Red Star Montrachet yeast in a 2-1/2 gallon plastic bucket with distilled water, 3.5 pounds of orange blossom honey, yeast energizer, and nutrient. I added 3 pounds of frozen strawberry fruit about (thawed at room temperature) about 75% of the way into primary fermentation along with pectic enzyme. I did not check the s.g., but estimated how far along the ferment was and when to add the fruit when the gas production went to about a bubble every 25 seconds.
I racked the mead to a glass carboy when there was gas production for about two weeks, using a sieve and funnel to catch the any fruit that made it through as I decanted the liquid in order to leave the lees behind. I Had enough mead to fill the carboy. I replaced the airlock.
This morning, after a day, there is about 1/2 inch of fine sediment on the bottom of the carboy.
Is it OK to age as is for 6 to 12 months? Or should I rack again in a month or so in order to get the mead off the fine lees in order to prevent a change in taste to the mead?
Thank you and best regards.
Mike