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Old 02-15-2012, 09:56 PM   #1
RedGuitar
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Default To add more yeast or not...

I made three gallons of mead with 10 lbs of honey. OG was 1.111. It's been fermenting for a month, just moved to secondary, and now it's at 1.025. I want a dry mead, as I plan on dividing this into three one gallon size batches and adding different fruit, herbs and spices. Should I pitch some champagne yeast or some other yeast to dry this out? I've added yeast nutrient already...

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Old 02-15-2012, 10:17 PM   #2
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Kinda depends on what yeast is already in it.

I would not rack to secondary unless I was within a few points of my target.

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Old 02-16-2012, 12:18 AM   #3
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I used Lalvin K1-V1116. Already racked to secondary, though. Didn't actually look at my gravity ready till the transfer was started. Trying to free up a bucket for a brew this weekend.

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Old 02-16-2012, 04:03 PM   #4
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It's not a yeast problem. Well it is, but it's your yeast problem

k1v1116 tolerates to 18%, says their ad copy. To go from your OG (1.111) to dead dry (0.996 or so) will yield 15% abv, just about. Hard to say if you may have overshot just a little with your honey/water ratio, as honeys vary greatly with regards to sugar content. You're close, though. And it's gonna slow down as it reaches the end, because your yeast are getting drunker and drunker (I know right? I'm jealous too!)

GinKings had it - the secret is time. The only compromise I can think of would be to boil and cool half a gallon or a gallon of water and pour it on top of your secondary - Sugars diluted, lower ABV (by what, 15 or 25%? I stink at math) the yeast will finish out without being sauced.

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Old 02-16-2012, 07:01 PM   #5
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+1 not a yeast problem.

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Old 02-16-2012, 07:51 PM   #6
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So, even though it's in secondary, I should just let it sit there and see if the yeast are still chomping away at the sugar? Should I toss in some yeast energizer?

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Old 02-18-2012, 01:15 AM   #7
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Alright, I tossed some yeast energizer in it then shook it up this afternoon. I'll give it two or three weeks, see if the gravity has dropped any. If it's still high, I'm pitching in some champagne yeast.

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