the_rayway
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- Aug 3, 2012
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Hi All,
I'm new as of today and LOVE this site! So much good information! I'm from Winnipeg, Manitoba and have started my very first mead (finally), only now I'm concerned that I've fiddled with it too much...
Recipe:
10Lbs Rhubarb
2 Lbs mixed strawberries, blueberries & blackberries
1 - 12oz can strawberry daquiri mix (just fruit & sugar)
12 Lbs generic liquid honey
4Gal water
1/2 tsp Tannin (granular)
4 tsp Yeast Nutrient
4 Campden tablets
2 tsp Pectic Enzyme
1 Pkg Lalvin Ec-1118
*Note this recipe was for a 4Gal recipe, but I added too much water and it became a 5Gal batch...
Starting S.G. 1.078
Was feeling good and the fermenting was going well when I read a few more posts and realized that my starting gravity was too low. The current S.G. was 1.010, so I mixed 1 Lb sugar into some of the must and added that. Brought the S.G. up to 1.014. I adjusted my O.G. to be 1.082 to reflect this. (This was on day 7), the next day I racked into a carboy. Bubbling like crazy.
Everything was going fine, bubbling slowed way down by day 4 in the carboy. S.G. was now 0.994. Hmmm...so soon? Strong alcohol taste, no hint of rhubarb, berries or the honey. So now I'm thinking: maybe I'll add the rest of the fruit I have frozen?
That was yesterday. Today I simmered the frozen fruit down, pureed it, and added 1 Lb of sugar and poured the mess into a new, clean, carboy. Racked the wine onto it as there was already a good 1/2 inch of sediment in my first carboy.
New S.G. 1.004 (added to my O.G. makes 1.090).
Now what? Is this enough to start a second fermentation? Or have I just sort of back-sweetened it a bit and now I wait for it to clear? Do I wait?
Please. Help.
Ray
I'm new as of today and LOVE this site! So much good information! I'm from Winnipeg, Manitoba and have started my very first mead (finally), only now I'm concerned that I've fiddled with it too much...
Recipe:
10Lbs Rhubarb
2 Lbs mixed strawberries, blueberries & blackberries
1 - 12oz can strawberry daquiri mix (just fruit & sugar)
12 Lbs generic liquid honey
4Gal water
1/2 tsp Tannin (granular)
4 tsp Yeast Nutrient
4 Campden tablets
2 tsp Pectic Enzyme
1 Pkg Lalvin Ec-1118
*Note this recipe was for a 4Gal recipe, but I added too much water and it became a 5Gal batch...
Starting S.G. 1.078
Was feeling good and the fermenting was going well when I read a few more posts and realized that my starting gravity was too low. The current S.G. was 1.010, so I mixed 1 Lb sugar into some of the must and added that. Brought the S.G. up to 1.014. I adjusted my O.G. to be 1.082 to reflect this. (This was on day 7), the next day I racked into a carboy. Bubbling like crazy.
Everything was going fine, bubbling slowed way down by day 4 in the carboy. S.G. was now 0.994. Hmmm...so soon? Strong alcohol taste, no hint of rhubarb, berries or the honey. So now I'm thinking: maybe I'll add the rest of the fruit I have frozen?
That was yesterday. Today I simmered the frozen fruit down, pureed it, and added 1 Lb of sugar and poured the mess into a new, clean, carboy. Racked the wine onto it as there was already a good 1/2 inch of sediment in my first carboy.
New S.G. 1.004 (added to my O.G. makes 1.090).
Now what? Is this enough to start a second fermentation? Or have I just sort of back-sweetened it a bit and now I wait for it to clear? Do I wait?
Please. Help.
Ray