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-   -   Alcohal content decreases (http://www.homebrewtalk.com/f30/alcohal-content-decreases-378418/)

Sunaquar 01-04-2013 12:54 AM

Alcohal content decreases
 
I took first reading for my mead , it was
Potential alcohol by weight : 5%, Specific gravity. : 1.042, Percent sugar. : 10%
Now it's alcohol : 6%, sp : 1.046, Sugar 12%.
I thought it should be other way round. I tasted the wine, it was sweet n little sour. Help!!!!!!!

Sunaquar 01-04-2013 12:55 AM

There was no mold and it tasted fine. Should I be worried? It's been 10 days. It's only honey and water.

Golddiggie 01-04-2013 01:05 AM

Ignore all the scales on the hydrometer except the SG scale. Depending on how much honey you used, in the total volume size, it might not have been completely in solution when you took the first gravity sample. Depending on how long it's been going will determine more things.

What honey and yeast did you add/use in this? If it has a sour flavor to it, you probably have an infection

IF you really want to make mead, and not just jerk around at it, look at the info on the Got Mead? forums.

Sunaquar 01-04-2013 01:10 AM

I used wild flower honey without any yeast.

Golddiggie 01-04-2013 01:13 AM

Quote:

Originally Posted by Sunaquar (Post 4744308)
I used wild flower honey without any yeast.

:smack:

To be blunt... Dumbass move. Without yeast at best you picked up a wild strain at worst an infection. With your comment about a sour flavor, 99% chance you got an infection there.

IF you really want to make mead, and not just dick around, wasting honey, check the threads on the Got Mead? forums. Otherwise, don't waste your money on the honey.

Sunaquar 01-04-2013 01:13 AM

I used 1 to 6 ratio with water. I think the little sour might be because of the bacteria that converted the alcohol into acetic acid.

Usually the specific gravity increases or decreases in the fermented mead ?

Golddiggie 01-04-2013 01:14 AM

Quote:

Originally Posted by Sunaquar (Post 4744325)
I used 1 to 6 ratio with water. I think the little sour might be because of the bacteria that converted the alcohol into acetic acid.

Usually the specific gravity increases or decreases in the fermented mead ?

Are you really asking this? Or are you just playing around? It boggles the mind if you're being serious.

moscoeb 01-04-2013 01:17 AM

Quote:

Originally Posted by Sunaquar
I used wild flower honey without any yeast.

You can't make alcohol without yeast, plain and simple. If you didn't add any of your own yeast, most likely a mold of some sort(infection) has taken residence, or a wild yeast(doubtful).

Sunaquar 01-04-2013 01:23 AM

I am pretty sure that raw honey has the yeast itself. We add more yeast just to speed up the fermentation. Naturally water content is less than 17% , once we increases that after diluting, fermentation starts with lots of shaking initially.

moscoeb 01-04-2013 01:55 AM

Quote:

Originally Posted by Sunaquar
I am pretty sure that raw honey has the yeast itself. We add more yeast just to speed up the fermentation. Naturally water content is less than 17% , once we increases that after diluting, fermentation starts with lots of shaking initially.

I honestly would have to research it a little more as I know very little about mead and natural yeast in it.
But the bitterness does sound like an infection. You can ride it out and see what happens. Hopefully someone with more knowledge and experience will come in here and advise you further.


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