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Thread: High OG

  1. #1
    ChrisM Gotmead Visitor

    Default High OG

    Hey all,

    Ive started my first batch of mead using peachs and honey. My main problem is the OG is just stupidly high sitting about 1.50 (taken at 100f)

    Its bubbling away quite vigorously and smells really sweet. (Probably due to the sugar content)


    Question is:
    Do i need to worry about this? If so should i siphon some of it off and top up with spring water?
    If so approximately how much.

  2. #2
    Join Date
    Oct 2014
    Location
    Northeast Mississippi
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    You are reading your hydrometer incorrectly. 1.50 is off the scale of every hydrometer I've ever seen. Mine only go as high as 1.160. Maybe your reading is 1.150.

    That is a high O.G. But, not impossibly high. I'd be more worried about the 100F temperature. That is way too high for most yeasts.

    Keep checking your S.G. every day to see if it is changing.

  3. #3
    ChrisM Gotmead Visitor

    Default

    Thanks

    I used Lalvin D-47 which recommends rehydration at 105f. The must was cooling down at this point so probally dropped to 80f by the time i added the yeast.

    Will keep an eye on it and give it a test today.

  4. #4
    Join Date
    Oct 2014
    Location
    Northeast Mississippi
    Posts
    463

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    There is really no need to heat the honey per modern mead making practices. If it is crystallized, dissolving it in warm water helps, but that is the only time I heat honey.

    Always make sure your must and yeast slurry are within 10 C or 18 F of one another before you pitch.

  5. #5

    Default

    Quote Originally Posted by ChrisM View Post
    Thanks

    I used Lalvin D-47 which recommends rehydration at 105f. The must was cooling down at this point so probally dropped to 80f by the time i added the yeast.

    Will keep an eye on it and give it a test today.
    Chris, your must isn't still at 100F during fermentation, is it?

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