Okay, here we go.
Started fermentation on 18 DEC and it is 19 JAN. I used 3 lbs clover honey in 1 gal carbouy and filled the rest with water. Both the honey and the water were heated to only 90 degrees and mixed up, stirred up and aerated. I started the Red Star Premier Cuvee Yeast in warm water for 10 minutes and pitched it. Added about 15 raisins and 5 cloves. I didn't do much to it after that, let it sit covered at 70 degrees for 30 days. For the vast majority of that time, it has been putting a steady stream of bubbles through the top of the air lock about 5-6 seconds but has slowed down to 25-30 seconds in the past few days. I will take a gravity reading when I go to rack it.
Here is the list of questions:
1. Do I cold shock it for a week first and then rack it? Do I rack it first and then cold shock it? Should I just rack it, without cold shock and wait for clarification? How long do I wait before I want to cold shock and bottle?
2. I am thinking of doing half the batch with added potassium sorbate and back sweeting, and the other half trying my hand at carbonation by adding a half ounce of honey per gallon and bottling and letting sit without the potassium sorbate treatment. Should I do a secondary fermentation for all this and how does this fit into cold shocking and racking?
3. Is a secondary fermentation a good idea in this case? When is it a good idea and when is it not a good idea? Will getting the mead off the lees on the bottom and the scum on top positively affect the flavor?
Thanks for the insight. Also I have been having issues accessing the NewBees Guide. I find that the link is broken, on the URL is hacked, or my browser doesn't allow to access anything after chapter 12 (both MS edge and Firefox).
Thanks!
Started fermentation on 18 DEC and it is 19 JAN. I used 3 lbs clover honey in 1 gal carbouy and filled the rest with water. Both the honey and the water were heated to only 90 degrees and mixed up, stirred up and aerated. I started the Red Star Premier Cuvee Yeast in warm water for 10 minutes and pitched it. Added about 15 raisins and 5 cloves. I didn't do much to it after that, let it sit covered at 70 degrees for 30 days. For the vast majority of that time, it has been putting a steady stream of bubbles through the top of the air lock about 5-6 seconds but has slowed down to 25-30 seconds in the past few days. I will take a gravity reading when I go to rack it.
Here is the list of questions:
1. Do I cold shock it for a week first and then rack it? Do I rack it first and then cold shock it? Should I just rack it, without cold shock and wait for clarification? How long do I wait before I want to cold shock and bottle?
2. I am thinking of doing half the batch with added potassium sorbate and back sweeting, and the other half trying my hand at carbonation by adding a half ounce of honey per gallon and bottling and letting sit without the potassium sorbate treatment. Should I do a secondary fermentation for all this and how does this fit into cold shocking and racking?
3. Is a secondary fermentation a good idea in this case? When is it a good idea and when is it not a good idea? Will getting the mead off the lees on the bottom and the scum on top positively affect the flavor?
Thanks for the insight. Also I have been having issues accessing the NewBees Guide. I find that the link is broken, on the URL is hacked, or my browser doesn't allow to access anything after chapter 12 (both MS edge and Firefox).
Thanks!
