Is my fermentation aggressive enough?

mrngbear · Jan 25, 2016

2.25 gallons of spring water
4.5 lbs of the Bee Tree honey
5 g pack of Lalvin D-47
Staggering "LD Carlson's"
Yeast Nutrient (total 2 tsp) and Yeast Energizer (total 1 tsp) Divided into 1/4- 1st add-at yeast pitch 01/22/16, 2nd at 24hrs, 3rd (today) at 48hrs All with agitation

My S-Type airlock produces approx. 10 bubbles per minute and I was wondering if that seems adequate at this juncture in the process. I know that many variables determine this, but it seems like it's a little slow (but having no experience, thought I might put this on the table for discussion), understanding that the lower temp for the D47 and the lower PH will be a slower fermentation.

AND... is my PH TOO LOW? I've read that it will go lower toward the completion of fermentation.
(If it's too low, should I order calcium carbonate or is there another, household remedy)

3 gallon carboy with 2.25 gallons of must
OG 1.079
Current SG 1.070
Temp 65F
PH (approx.) 'slightly' over 3.0 Using PH strip for Bonsai water test strips, only has 2.0,3.0,4.0 etc results. so estimates between whole numbers are worthless (I know this is not very accurate and plan on purchasing a better PH test)

Thanks, TK

Mazer828 · Jan 25, 2016

Sounds like your fermentation is going just fine as far as vigor goes. As for the pH, I've heard many here talk about pH adjustments when you get to 3.2 or below, but I've not been one to monkey with pH at all. What I can tell you is that fermentation produces carbon dioxide, which is carbonic acid in solution. So if you degas your mead regularly this will help to raise the pH without having to add anything. Degassing can be done with a sanitized instrument stirring vigorously.

bmwr75 · Jan 25, 2016

How much time transpired from when you pitched the yeast until you got the 1.070 SG reading?

mrngbear · Jan 25, 2016

Mazer828 said:
Sounds like your fermentation is going just fine as far as vigor goes. As for the pH, I've heard many here talk about pH adjustments when you get to 3.2 or below, but I've not been one to monkey with pH at all. What I can tell you is that fermentation produces carbon dioxide, which is carbonic acid in solution. So if you degas your mead regularly this will help to raise the pH without having to add anything. Degassing can be done with a sanitized instrument stirring vigorously.

Thanks Maz, I feel better now.
As far as de-gassing should that occur even after the initial 3-4 days of degassing/agitation, during nutrient/energizer stagger?

I also added 12oz of honey, mixed with a little spring water, today, to bring up my ABV and sweetness level a bit.
New current SG 1.075

TK

mrngbear · Jan 25, 2016

bmwr75 said:
How much time transpired from when you pitched the yeast until you got the 1.070 SG reading?

Approximately 72hours

As a note of reference...first 24hrs (with D-47) my temp was 69-70F then corrected to 65F and has been steady there since.

Mazer828 · Jan 25, 2016

Degas regularly. It keeps the yeast happy, and actually helps clearing go faster when you get to that point.

mrngbear · Jan 25, 2016

Mazer828 said:
Degas regularly. It keeps the yeast happy, and actually helps clearing go faster when you get to that point.

...now I remember, oxidation is not a (big) concern during fermentation because of the production of the CO2, it's after fermentation is complete that it becomes a problem!
I'm afraid to think of where I might end up without the help of all the awesome people on this site!!!!!!!!!!!!!!
Thank you,
TK

bmwr75 · Jan 25, 2016

mrngbear said:
Approximately 72hours

As a note of reference...first 24hrs (with D-47) my temp was 69-70F then corrected to 65F and has been steady there since.

3 days is kind of a slow start. But, you didn't say anything about how you rehydrated your yeast. Did you just pitch it dry into the must? Since it is bubbling now, the ferment is going. I suggest just being patient.

mrngbear · Jan 25, 2016

bmwr75 said:
3 days is kind of a slow start. But, you didn't say anything about how you rehydrated your yeast. Did you just pitch it dry into the must? Since it is bubbling now, the ferment is going. I suggest just being patient.

Perhaps I have been confused or confusing, sorry...

01/22 noonish OG 1.079 I pitched my yeast (re-hydrated per Lalvin, in 2oz water @ 105 degrees for 15 minutes)
01/23 AM -airlock bubbling approx 1-2 per/min
01/24 bubbling at approx. 10 per/min
01/25 " " " 10 per/min SG 1.070 (prior to adding 12oz additional honey, then SG 1.075)

So it was approx. 12- 24hrs to start of bubbling activity

Mazer828 · Jan 25, 2016

That sounds nearly perfect to me. RDWHAHB!

mrngbear · Jan 25, 2016

Mazer828 said:
That sounds nearly perfect to me. RDWHAHB!

Cool, I can't remember the last time I did something even remotely near perfect.
I do wish I knew what a lot of these acronyms mean. LOL
(radical day with hot and even hotter babes?)

Mazer828 · Jan 25, 2016

LMAO! That'll work! Or if you're fresh out of hot babes, relax don't worry have a home brew!

mrngbear · Jan 25, 2016

LMAO2 It's been longer since I remember hot babes then perfection, guess it is time for a brew...Cheers!

mrngbear · Jan 25, 2016

Amazing!!! Like if by magic... like a tiny Leprechaun did a big belly flop in me must, chasing the little yeasties round and round.
"Everyone knows of me leprechaun dance" he sang, as the must began to bubble and double as never before seen.

Hey, to all you other eggs, larva and newbees out there...PUT THE CAP THAT COMES WITH THE S-TYPE AIRLOCK, ON THE AIRLOCK!
As soon as I saw a post about some guy who left his cap off the airlock for 3 days asking for help, I knew!

I put the cap on and within minutes, my 10 gurgles per minute became 20-25. LOL!
It won't be so funny if any nasties somehow found their way into my babies house, although I doubt it (the liquid in the s-curve hopefully prevented that) but only time will tell.

Please don't ask me if I put a clear alcohol or sanitizer in there!

TK

P.S. I put distilled water in my airlock.

"Ahhh! lovely golden palaces, completely full of riches. I'll rip 'em off and rob 'em blind, those dirty sons of *****es"
Leprechaun 3 (V) 1995

Yes, I'm Scottish Irish, (Baillie Clan)

mrngbear · Jan 29, 2016

Mazer828 said:
Sounds like your fermentation is going just fine as far as vigor goes. As for the pH, I've heard many here talk about pH adjustments when you get to 3.2 or below, but I've not been one to monkey with pH at all. What I can tell you is that fermentation produces carbon dioxide, which is carbonic acid in solution. So if you degas your mead regularly this will help to raise the pH without having to add anything. Degassing can be done with a sanitized instrument stirring vigorously.

Thank you!

I have continued the de-gas protocol daily. Today I received my more accurate PH test strips (not the best but, much better than I had) and It appears to be approximately between 3.4-3.5 range.
What a relief, I've been sweating a bit on this one!

TK

Mazer828 · Jan 30, 2016

Glad to hear it! If there's one thing that'll spoil your mead faster than anything...it's worrying. So stop! Lol.

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