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  1. Default Am i stalled or has fermentation just run it's course?

    1 gallon batch:
    3lbs of raw clover honey
    1 white peach
    1tsp of yeast nutrient
    spring water
    Lalvin 71B-1122
    Kept between 70-60* F
    SG at the start was 1.1 (don't have current one but will tomorrow when i rack)

    It bubbled good and strong for 2 weeks then started slowing down. Today (25 days after pitch) I checked it, there were no more bubbles and the water in the airlock had evened out in both chambers.

  2. #2
    Join Date
    Jun 2006
    Location
    Ithaca, NY
    Posts
    4,958

    Default

    Hi and Welcome!

    Once you take your SG reading, you'll know if it's stuck or not. Two weeks is certainly time enough to ferment to completion, given the right conditions.
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  3. #3

    Default

    Sounds like it might be done, but let your hydrometer be your guide. 71B will easily go to 14-15% ABV. We typically get a full fermentation within 2 weeks at the meadery. Sounds like your on your way to some great mead.

    Cheers,
    Brad Dahlhofer
    Co-Founder / CEO
    B. Nektar Meadery - www.bnektar.com
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  4. Default

    Racking done

    abv at 14%

    It's very dry and has a strong yeast smell.

    I expect the yeast smell to go away but will it sweeten up at all or is that something I'm going to have to do when bottling?

  5. #5
    Join Date
    Feb 2008
    Location
    UK - South Coast.
    Posts
    3,632

    Default

    Quote Originally Posted by ohiobr View Post
    Racking done

    abv at 14%

    It's very dry and has a strong yeast smell.

    I expect the yeast smell to go away but will it sweeten up at all or is that something I'm going to have to do when bottling?
    Often a dry(ish) taste will fade some, but you'd need to check prior to doing anything else with it.

    You may find that the yeast taste you mention either fades of actually throws another sediment.

    The flavour might change considerably during ageing but if you're sort of planning on back sweetening anyway, it would normally be done before bottling - which is usually the last thing to be done..... apart from the ageing of course.....

    regards

    fatbloke
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  6. #6
    Join Date
    Jun 2009
    Location
    Calgary AB Canada
    Posts
    4,066

    Default

    I find that the impression of sweetness does indeed often come back after 8 or 10 months. Backsweeting is a fine option though if a half a year from now you still find it too dry for your tastes. If you do this, you'll have to stabilize the mead with suphite and sorbate to ensure that fermentation doesn't start up again and give you bottle bombs. Do some searching for stabilizing advice on this forum and you'll find lots. You'll want to stabilize, wait a day or two (I believe) then backsweeten to taste, then wait a couple weeks of making sure the SG doesn't move after backsweetening.

  7. #7

    Default

    I'll echo AToE's comments.

    Sweetness (or the impression of it), does indeed reassert itself around 10 months, so if you want a sweeter mead, I suggest waiting until then.

    Eric
    Magnificent, Enchanting, Alcohol Delight - MEAD!

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