mcwalkerusa
Junior
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- Aug 7, 2010
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Hey folks-
Mead Newbie here w/ a situation.
Started my first mead 3 months ago- went by the book (recipe) w/ ingredients, primary fermentation, secondary fermentation, etc.
Secondary was going great- bubbling, and sedimentary settling, great clarifying and color.
Last week- racked for first time into another 5 gal carboy (and topped up w/ 3 pints of purfified water to make up for the displacement of the sediment).
Was a little cloudy- figured it was from the racking. Clarifying now- very nicely.
Now- 4 days later- absolutely zero fermentation (bubbling) activity. Did a SG sampling and got 1.1. (Shouldn't it be lower?)
Should this still ferment a little? Or is it over already?
SG sample was gorgeous color- but VERY dry to taste (it better get better or wife will shoot me).
Recipe calls for 2 more rackings (3 months apart) before bottling. Will this settle it out, or do I need to re-invent the fermentation process? The 1.1 SG has me concerned.
Thanks,
Newbie
Recipe used-
5 gallon water
25 lbs very ripe pears
30 cups honey
7 ½ teaspoon acid blend
1 Campden tablet
2½ teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 package wine yeast
Boil water in large pot. Crush pears and place in primary fermentation container. Pour water over fruit. Crush Campden tablet and add to container. Add acid blend and pectic enzyme and stir. Let rest one day. Add yeast and yeast nutrient, stir and cover. Stir once a day for one week. On the 7th day, strain and throw out pulp. Add honey and stir. Pour into secondary fermentation container and attach airlock. Rack every three months for one year. Rack into bottles at one year, and let rest for one additional year.
Mead Newbie here w/ a situation.
Started my first mead 3 months ago- went by the book (recipe) w/ ingredients, primary fermentation, secondary fermentation, etc.
Secondary was going great- bubbling, and sedimentary settling, great clarifying and color.
Last week- racked for first time into another 5 gal carboy (and topped up w/ 3 pints of purfified water to make up for the displacement of the sediment).
Was a little cloudy- figured it was from the racking. Clarifying now- very nicely.
Now- 4 days later- absolutely zero fermentation (bubbling) activity. Did a SG sampling and got 1.1. (Shouldn't it be lower?)
Should this still ferment a little? Or is it over already?
SG sample was gorgeous color- but VERY dry to taste (it better get better or wife will shoot me).
Recipe calls for 2 more rackings (3 months apart) before bottling. Will this settle it out, or do I need to re-invent the fermentation process? The 1.1 SG has me concerned.
Thanks,
Newbie
Recipe used-
5 gallon water
25 lbs very ripe pears
30 cups honey
7 ½ teaspoon acid blend
1 Campden tablet
2½ teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 package wine yeast
Boil water in large pot. Crush pears and place in primary fermentation container. Pour water over fruit. Crush Campden tablet and add to container. Add acid blend and pectic enzyme and stir. Let rest one day. Add yeast and yeast nutrient, stir and cover. Stir once a day for one week. On the 7th day, strain and throw out pulp. Add honey and stir. Pour into secondary fermentation container and attach airlock. Rack every three months for one year. Rack into bottles at one year, and let rest for one additional year.
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