I checked the Iron Bowl 2012 mead out today. The pH is 4.0+. I'm still not sure about why it is elevated. I'm checking it with test strips and dipped a test strip in vinegar the other day and it lightened up greatly toward the low side. Dipping it in my mead sends it in the other direction toward dark. Ah well, it has gotten a lot more tasty than the previous taste tests that I did so I'm happy.
I'm logging the gravity at 1.009 (considering my .002 hydrometer correction). The mead has cleared greatly since 12/06/2012 and tastes much better. I was actually surprised to see that it had cleared as much as it has.
Figuring an OG of 1.108, my current reading of 1.009 should mean 13 %ABV. K1V has a much higher alcohol tolerance than this so I'm trying to figure out if the yeast is beginning to run out of sugar or what is happening. Once again I'm wondering what to do...it has been fermenting for 21 days as of today...
Should I gently stir the must to get some of the yeast (and sugar?) back in suspension and let sit on the lees for a few more weeks occasionally stirring (batonage?)?
Should I let it sit quietly on the lees for a few more weeks without stirring?
Should rack to secondary and see if it starts back fermenting?
Should I rack to secondary, stabilize, and let it begin clearing? This question is because for such a young honey wine the taste is good to my wife and myself.
I think the most important thought right now is oxidation. Whether I stabilize or let the fermentation continue I feel that I should rack this into a carboy to cut down on headspace...it is currently in a plastic fermenting bucket. Is this correct?
It has been only three weeks and I feel like I need to let it ferment on dryer so that I can get the %ABV up anothe point or so for preservation. If I let it ferment to a dryer state I know by today's tasting about what SG to backsweeten it back to.
Comments anyone...?
Thanks,
Ed