the_rayway
Always busy
- Joined
- Aug 3, 2012
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Hi All,
I'm working on an Orange Creamsicle mead which I used D-47 in. I had planned to try and get it to ferment out with residual sweetness instead of back sweetening.
OG was 1.110. I racked it over to the carboy at 1.036, and again to get it off the lees and vanilla pods about a month later when it was at 1.030.
It is now a month after that and it is still at 1.030. This would make it at about 11.5% with 30 points of residual sweetness (which is great) but I am not sure if it's actually done or not...how am I to tell?
Recipe for 3 Gals (by the time I'm finished):
12 Lbs Honey (multi-floral and sunflower)
2 Tsp Nutrient
3/4 Tsp Energizer
3/4 Tsp bentonite
6 Split, scraped Vanilla beans steeped in the hot water and honey
1 Tsp Lorann Orange Oil
D-47
Water to 16 Litres
Also added during secondary:
zest and juice of 3 oranges
2.5 Tsp orange oil
2 split vanilla beans
Any assistance would be appreciated!
Ray
I'm working on an Orange Creamsicle mead which I used D-47 in. I had planned to try and get it to ferment out with residual sweetness instead of back sweetening.
OG was 1.110. I racked it over to the carboy at 1.036, and again to get it off the lees and vanilla pods about a month later when it was at 1.030.
It is now a month after that and it is still at 1.030. This would make it at about 11.5% with 30 points of residual sweetness (which is great) but I am not sure if it's actually done or not...how am I to tell?
Recipe for 3 Gals (by the time I'm finished):
12 Lbs Honey (multi-floral and sunflower)
2 Tsp Nutrient
3/4 Tsp Energizer
3/4 Tsp bentonite
6 Split, scraped Vanilla beans steeped in the hot water and honey
1 Tsp Lorann Orange Oil
D-47
Water to 16 Litres
Also added during secondary:
zest and juice of 3 oranges
2.5 Tsp orange oil
2 split vanilla beans
Any assistance would be appreciated!
Ray