Pages: 1
First Mead Advice
Hey everyone,
I am in the middle of brewing my first mead. My question is:
I racked at about 2 weeks and things were still bubbling but now a week later things have seemed to slow to a halt. Is this ok? I used a champagne yeast. My first gravity check worked out to be about 8.7 percent alcohol.
Should I add more yeast nutrient to get it started again? The temp is around 68 so I don't think that is the problem. Maybe three weeks of bubbling is normal? I don't know since this is my first. What do you think?
Thanks,
Matt
Is it a small mead?
What was your honey to water ratio?
What yeast did you use?
What honey did you use?
I normally don't rack for at least a month and usually longer but I like semi-sweets with a lot of alcohol.
Yeah +1 to Wild.
I leave all my mead at least a month. They ferment slower than beer.
Also, your champaign yeast will ferment longer, and more completely.
I understand I didn't do things correctly. I was reading and reading trying to get things right and unfortunately I missed that. I will make sure I wait longer next time. But as far as this batch what should I do now? I used champagne yeast but it has pretty much stopped. If I just leave it and let it sit will it still be ok just sweeter with less alcohol? Should i add more yeast? or yeast nutrient?
Thanks,
Matt
I will hopefully learn from my mistakes but I would like to still salvage this one.
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|