I've been trying repeatedly to make various Mead recipes over the last 2 years - but have a recurring problem.
My most recent recipe is this :
1.3Kg Polish Buckwheat Honey
Dissolved in 1 gallon water
0.25 oz Acid Blend
1/4 tsp wine tannin
1/2 Tsp Yeast Nutrient
1 Tsp Young's Super Wine Yeast Compund
I am aiming to produce a dry clear wine type mead with a higher alcohol content.
I dissolve the honey and shake the demijohn for 10 minutes to get it well aerated. I add the yeast and within a few hours the fermentation has started actively - lots of bubbling every few seconds - and the pace continues happily for about a week. Temperature between 15-20 degrees centigrade. However the fermentation then slows and even stops after about 10 days. At this stage I leave alone - but not much else happens. The starting SG before I add the yeast is 1.090 and when it stops it is around 1.040. I have tried several batches with similar results.
I have tried racking off the heavy sediment to a clean demijohn and also shaking again - no effect. I have added another teaspoon of yeast nutrient and also even tried adding a restart yeast. One of the first batches I made in 2016 has sat like this for 2 years and refused to clear fully - and I have ended up bottling it as a cloudy sweet 7% drink - but it is not what I am trying to make. I have also tried Lalvin EC 1118 yeast - which was similar.
I am assuming it is something to do with fructose not fermenting out - but really don't know what the issue is. Has anyone some suggestions as to what to try next ?
Thank you
Glen
My most recent recipe is this :
1.3Kg Polish Buckwheat Honey
Dissolved in 1 gallon water
0.25 oz Acid Blend
1/4 tsp wine tannin
1/2 Tsp Yeast Nutrient
1 Tsp Young's Super Wine Yeast Compund
I am aiming to produce a dry clear wine type mead with a higher alcohol content.
I dissolve the honey and shake the demijohn for 10 minutes to get it well aerated. I add the yeast and within a few hours the fermentation has started actively - lots of bubbling every few seconds - and the pace continues happily for about a week. Temperature between 15-20 degrees centigrade. However the fermentation then slows and even stops after about 10 days. At this stage I leave alone - but not much else happens. The starting SG before I add the yeast is 1.090 and when it stops it is around 1.040. I have tried several batches with similar results.
I have tried racking off the heavy sediment to a clean demijohn and also shaking again - no effect. I have added another teaspoon of yeast nutrient and also even tried adding a restart yeast. One of the first batches I made in 2016 has sat like this for 2 years and refused to clear fully - and I have ended up bottling it as a cloudy sweet 7% drink - but it is not what I am trying to make. I have also tried Lalvin EC 1118 yeast - which was similar.
I am assuming it is something to do with fructose not fermenting out - but really don't know what the issue is. Has anyone some suggestions as to what to try next ?
Thank you
Glen