1.126 O.G. down to 1.ooo in 4-5 weeks?

shanes66charger · 03-04-2010, 06:47 PM

Hey guys this is my first mead.

I used 18 lbs of honey for a five gallon batch.

I can't remember exactly what I pitched, was in a green packet, premier cuvee maybe??, but I know it had a max ABV tolerance of 14% And I did rehydrate it for about 15 minutes.

The mead was bubbling away in less than 12 hours. It bubbled quite steadily for two plus weeks, and finally it appears most of the yeast has dropped out.

I was told to rack to secondary and add the apples and cinnamon when it was around 1.o4o.

Is it too late?

How did a 14% yeast ferment down this far?? Unless my O.G. reading was off but I don't see why or how?

I tasted it, and It seems to be slightly carbonated almost, somewhat sweet, and maybe a bit boozy. Is this normal after only about a month? The color is also still a bit cloudy and very light in color.

Also, since most of the yeast dropped out will i want to add more once I add the apples? I have to packets of Lalvin EC1118.

thanks for any tips or advice.

MedsenFey · 03-04-2010, 06:59 PM

I'm just guessing but the yeast you used might have had a higher alcohol tolerance. Sometimes you can see a well nourished yeast shoot past the expected alcohol tolerance, especially with fruit batches (and apples in particular), but it doesn't often happen with traditional mead (ones that just have honey). If you did pitch a yeast with a lower tolerance, it is possible you had yeast from another batch (or feral) jump in and take over.

18 pounds of honey would be consistent with your initial gravity reading, so if it's down to 1.000 you are well beyond 14% ABV.

You can still rack it onto fruit now. There is no point in adding other yeast at this stage.

shanes66charger · 03-04-2010, 07:07 PM

okay was just wondering since I thought the apples would add fermentable sugars? I suppose even after I rack there will be some yeast that will make the trip to the secondary? thanks!

Also, I am 99% certain the yeast I used was 12-14% tolerant.

I just shook the carboy to oxygenate and added like a bit of nutrient. That's it!

I thought with that much honey it might be sweeter also, but If it indeed fermented that far down that might explain that!

thanks!

MedsenFey · 03-04-2010, 07:14 PM

Well you're sitting at about 17% ABV so there was probably another strain in there. If you use EC-1118 a lot around your place, that could certainly do it without needing a lot of extra attention.

The yeast might be able to ferment a little of the apple, but they are probably about done at this point - and adding new yeast will be of no benefit because there are no yeast that are going to get started at 17% ABV.

Medsen

shanes66charger · 03-04-2010, 08:48 PM

ok hmmmmm.

I am planning on adding my organic fuji apples and cinnamon and nutmeg tomorrow.

What is the best way to add the apples? How many sticks or cinnamon? Should i put them in whole? How much nutmeg? Will powdered nutmeg work?

Beings the yeast will not be able to ferment anything from the apples, Will adding apple end up being overpowering in the finished mead?

And I have never used EC1118 at my place no. If I recall, i pitched at about 68 degrees, and the temp during active fermentation was about 72 degrees. Unless my OG reading was off, it does seem odd that a 14% MAX tolerance yeast could go that far...........??

shanes66charger · 03-04-2010, 09:02 PM

I just remembered what yeast i used..........Cote des Blanc. It says 14% max.

MedsenFey · 03-04-2010, 09:27 PM

I've seen Cote des Blancs push to about 15.5% (with lots of fruit juice), but I doubt that's what has taken your batch dry with 17%.

shanes66charger · 03-04-2010, 10:20 PM

i just tasted some after it was chilled............actually seems to be a bit lacking in flavor in general.......I mean it tastes like mead, but not nearly as sweet as I'd hoped. Obviously thats due to it fermenting out so far. In the future, how does one keep it from fermenting out so far? Use a low ABV yeast??

Should I just slice up the apples and toss them in? How many cinnamon sticks? and Is powdered nutmeg ok to use?

thanks for your continued advice and help!!

MedsenFey · 03-04-2010, 10:50 PM

Usually using a yeast like Cote des Blancs will usually keep the alcohol from going so high, but in this case, I think something else may have gotten in there with it. You might want to review your sanitation protocol to see if it needs beefing-up. The surest way to get the level of alcohol you want and the level of sweetness you want is to set the gravity based on the desired level of alcohol, and let it run dry.

After it clears, you can stabilize with sorbate and sulfite to prevent renewed fermentation, then you can backsweeten by adding more honey until the level of sweetness seems just right. That approach works quite well for me.

Is not surprising that your current batch seems to be lacking flavor. You have a dry, sack strength mead and all the alcohol needs to integrate. Alcohol actually masks other aroma (and flavor) compounds so producing high levels of alcohol may actually reduce the aroma/flavor that is perceived. I'd expect the flavor in your mead to be kind of harsh, but if you allow it to age for 1-2 years, it will probably improve dramatically with the aroma and flavor developing over that time.

Sweetening it may improve the flavor, but you can wait until it is clears to make the decision on whether you want to sweeten it. The bitterness from the yeast in suspension will mask sweetness from the residual sugar in the mead at the moment.

The cinnamon and nutmeg will add phenolic bite that will initially make it taste harsh(er), especially in a dry batch, and you may want to go light on them (2-3 sticks may be plenty). I'd probably chop up the apples and put them in a bag so that the pulp can be removed more easily.

Hang it there, this batch will probably turn out very well - very strong, but very well.

Medsen

shanes66charger · 03-05-2010, 07:37 PM

well as far as the apples, using a bag won't work as i'll be using a carboy for secondary. I was thinking like chopping up 3-4 apples?? as for cinnamon, can I just toss the whole stick in there or should I break it up?

Also I read that you don't want alot of head space during a long secondary?? How crucila is this?? If I use a five gallon carboy will that be ok or would I need to add some water to fill head space??

thanks man