After several years of using kits, Mr Abby and my self have branched out into trying other things. I am trying my first mead using this recipe:
Fall Metheglin
==============
1 cup Dried apple
2 large Cinnamon sticks
1 tablespoon Dried lemon peel or rind of 1 fresh lemon
12 Cloves
1 teaspoon Nutmeg
1 gallon Water
7 Bay leaves
1 Inch bruised ginger
1 tablespoon Dried orange peel or rind of 1 fresh orange
7 Allspice berries
3 pounds Dark honey
1 package yeast
Place all ingredients except honey, raisins and yeast in a 2 gallon
pan. Simmer for 1 hour, then add honey, bring mixture to a boil and
skimming off scum. Boil 15 minutes, then cool to luke warm, strain out
fruit, and place in primary fermenter for about 7 days. Rack into econdary fermenter, and let ferment for about 2
months or until fermentation has ceased and mead has cleared. Bottle
and let age for at least 6 months.
Now, when I began my sg was 1.22 (higher than anything I had ever done before). During my first week, my brew didn't seem to be doing anything, so I reviewed several sources, so I repitched my yeast with the addition of a handful of raisins and stirred with a passion twice a day. This improved things markedly, and things burbled and fizzed happily. After about 2 weeks the initial fermentation subsided, and I transferred to a secondary fermenter and the sg was 1.14.
That was about 3 weeks ago, yesterday I took a measurement and my sg was 1.10. It looks as if fermentation has stopped - no tiny bubbles, and fermentation lock is motionless. Carboy temp is kept about 68-70F.
Now this is my quandry, has my fermentation ceased or stuck? and what reasonably can I expect as an ending sg?
Any insights welcome..
Fall Metheglin
==============
1 cup Dried apple
2 large Cinnamon sticks
1 tablespoon Dried lemon peel or rind of 1 fresh lemon
12 Cloves
1 teaspoon Nutmeg
1 gallon Water
7 Bay leaves
1 Inch bruised ginger
1 tablespoon Dried orange peel or rind of 1 fresh orange
7 Allspice berries
3 pounds Dark honey
1 package yeast
Place all ingredients except honey, raisins and yeast in a 2 gallon
pan. Simmer for 1 hour, then add honey, bring mixture to a boil and
skimming off scum. Boil 15 minutes, then cool to luke warm, strain out
fruit, and place in primary fermenter for about 7 days. Rack into econdary fermenter, and let ferment for about 2
months or until fermentation has ceased and mead has cleared. Bottle
and let age for at least 6 months.
Now, when I began my sg was 1.22 (higher than anything I had ever done before). During my first week, my brew didn't seem to be doing anything, so I reviewed several sources, so I repitched my yeast with the addition of a handful of raisins and stirred with a passion twice a day. This improved things markedly, and things burbled and fizzed happily. After about 2 weeks the initial fermentation subsided, and I transferred to a secondary fermenter and the sg was 1.14.
That was about 3 weeks ago, yesterday I took a measurement and my sg was 1.10. It looks as if fermentation has stopped - no tiny bubbles, and fermentation lock is motionless. Carboy temp is kept about 68-70F.
Now this is my quandry, has my fermentation ceased or stuck? and what reasonably can I expect as an ending sg?
Any insights welcome..