D
Devin Petry-Johnson
Guest
Guest
How fast can yeast chew through the gravity points?
Here’s my details:
1 gallon batch (in a 2 gallon bucket, actually a little more than a gallon in order to account for racking losses)
About 1.5 - 1.6 pounds of honey (lemon verbena varietal honey from local source)
5 grams D-47 yeast (rehydrated with GoFerm)
DAP, 1 teaspoon total (1/2 tsp at 12 hours, 1/4 tsp each on the next 2 days)
I’m not 100% confident that I’m using my hydrometer to get accurate readings (maybe must is too hot, too many bubbles) but I wrote down 1.058 as my SG. The mead calculator says it would be around there, but it was probably a little lower if I added extra water.
So I noticed my airlock had no activity and I was afraid I had a stalled ferment. I had everything around 60 degrees and I thought maybe it was too low and I stalled out a week after pitching. So I pulled a sample and it was right around 1.000. Is it possible for the yeast to eat 58 points in a week?
If I correctly understand what I’ve learned since joining here, it’s possible. I pitched plenty of yeast and fed DAP on SNA schedule. But still, I was not expecting such a fast ferment, especially at 60-62 degrees. Am I crazy? Did I totally mess up my SG reading? Maybe there was less honey in there than I thought (I did two simultaneous batches and it’s possible I goofed up the honey amounts).
Anyway, I wanted to run this past the experts to see what’s going on. Any input would be appreciated!
Here’s my details:
1 gallon batch (in a 2 gallon bucket, actually a little more than a gallon in order to account for racking losses)
About 1.5 - 1.6 pounds of honey (lemon verbena varietal honey from local source)
5 grams D-47 yeast (rehydrated with GoFerm)
DAP, 1 teaspoon total (1/2 tsp at 12 hours, 1/4 tsp each on the next 2 days)
I’m not 100% confident that I’m using my hydrometer to get accurate readings (maybe must is too hot, too many bubbles) but I wrote down 1.058 as my SG. The mead calculator says it would be around there, but it was probably a little lower if I added extra water.
So I noticed my airlock had no activity and I was afraid I had a stalled ferment. I had everything around 60 degrees and I thought maybe it was too low and I stalled out a week after pitching. So I pulled a sample and it was right around 1.000. Is it possible for the yeast to eat 58 points in a week?
If I correctly understand what I’ve learned since joining here, it’s possible. I pitched plenty of yeast and fed DAP on SNA schedule. But still, I was not expecting such a fast ferment, especially at 60-62 degrees. Am I crazy? Did I totally mess up my SG reading? Maybe there was less honey in there than I thought (I did two simultaneous batches and it’s possible I goofed up the honey amounts).
Anyway, I wanted to run this past the experts to see what’s going on. Any input would be appreciated!