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questions about my mead
hello
i'm new to homebrewing. i've made three batches of beer so far and i'm loving it. i've been reading and learning a ton and decided i'd also try to make a mead. i used local honey and fresh blueberries (in addition to an acid blend, gypsum, yeast nutrient, and irish moss) and it's all been in the fermenter for about 9 days so far.
the fermentation started out at a fast pace and due to the warm boston temperatures the temp of the liquid stayed in the mid-80s for about 4-5 days. as the days pass, the fermenting liquid cooled and settled into the mid-70s and the fermentation slowed as well. the air lock is still bubbling but it doesn't for long stretches (over 30 seconds).
here are my questions:
should i be concerned about the slow-ish fermentation?
when is the "right" time to move the liquid into a secondary fermenter? i have seen recommendations between 7-14 days and am not sure how long to let them sit.
thanks for helping out.
It sounds like the bulk of your fermentation is complete. It probably worked a bit faster due to your elevated temps. I would try to keep it cooler next time to avoid solvent flavors and fusel alcohols that are already pretty common in higher gravity meads. Time will mellow these to a degree ( a lot of time.) So no I wouldn't worry too much as long as you pitched the proper amount of good healthy yeast.
As far as "the right time" to rack into the secondary...you'll need a hydrometer. When you see little or no activity take a reading. In a couple days take another if it is the same your fermentation is likely complete but that doesnt really mean it is done. There are byproducts of fermentation that the yeast will consume after they are finished with the sugars. This is probably more prevelant in beer but I would still allow it some "clean up time."
A couple key points to making mead are patience and yeast health. Your ferment may go fast but it typically takes longer to finish. Proper pitching rates, temperatures and nutrients will make it go a lot smoother. Most meads, not all, but most benefit from extended aging. Whether it is bulk aging in a carboy, in the bottle or both it will help smooth and mellow some of the flavors. Good luck and welcome to the board.
thanks andrew! i appreciate the feedback.
+1 on the aging. Had a mead last year that tasted like rocket fuel, I just let it sit in the back of my fridge until this summer (actually I forgot about it), rediscovered it and it was great! When fermentation is complete put it into secondary and forget about it for a while and it will be much improved after 6 months or so.
ID
If your using wine yeast you can leave it in initial fermentation longer without risks like beer on yeast too long. not forever but I've left wine on yeast for a month without hurting the final product. want ot be sure fermentation is complete.
Agree about 2ndry too, let it sit for a couple months at least. I usually bottle my wines after just 3 months and let sit in bottles for loooong time before opening.
If done right it works.
DC
again, thanks for the replies. i put it into the secondary last night and i promise i won't touch it for at least 3 months.
here's another question i was thinking about while i should have been working: sparkling vs. still? if i went the sparkling route, would there be enough yeast to complete a bottle carbonation after sitting in the secondary for, let's say 3 months? i'm open to either or both and curious as to what others think.
cheers.
If you do sparkling you are going to have to repitch some yeast with the priming sugar. Enough of the yeast will have gone dormant and fallen out that you will not get very a good carb-up if at all. I usually put some sugar water in my bottling bucket and toss in a packet of yeast and then rack my beer/wine/mead on top of that. It helps to mix everything up, don't wanna have one bottle over fizzy and another one flat.
Good questions
ID
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