ok, I followed the recipe for traditional mead I started the process 1/31/07. did the honey, nutrient, tannin, water acid test thing, initial SG 1.081 I left in the primary 3 weeks, I forgot about it. SG was .98 when i moved to the secondary. left it there a month, added honey/water to sweeten since with an SG of .98 I was sure it was done fermenting, and added oak blocks for 2months. the recipe called for campden tablets in the initial must prior to yeast. then when SG was .98 I racked and added 2 1/2 more tablets, then racked after 2 months and added 1 1/4 tablets then racked again...then after no bubbles no airlock movement, i racked and bottled on 5/29/07.
then on 6/6/07 a cork blew, and bubbles bubbles everywhere. another cork blew on yesterday. the temp has been 74-76 degrees from start to finish, I live in FL so the coolest place is in my house with A/C.
I didn't add the k-meta after the honey/water since I was sure the yeast had to be done by then due to the tablets. but the SG DID increase to 1.01, but was down to 1.006 when i bottled. so was that an indication that the yeast wasn't done?
so what do i need to do to fix this? do I put in a bucket and add stabilizer then re-bottle? I'm open to anything that will make the bubbles stop and not ruin what has the potential for a GREAT tasting mead...yep i tried it and it wasn't too bad after only 5 months, rough and raw but potential.
any guidance will be immediately implemented as I'm sure there are more corks waiting to blow and the loss of mead to bubbles/overflow is a loss too...
Edited by: dsiddall