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Old 01-17-2009, 01:11 PM   #1
zadig39
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Default First batch--To rack or not to rack?

I have my first 3 gallons of mead fermenting. I used about 7 lbs honey 3 or 4 cups fresh OJ and spices and a liquid mead yeast. Fermentation has been steady with bubbles every few seconds and quite a bit of turb dropped. Now for the stupid questions. Should I rack it off the turb, many recipes I have seen dont mention racking at all. Will adding nutes speed up fermantaion alot? How long before its drinkable, I'm a bit impatient.

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Old 01-17-2009, 01:32 PM   #2
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...Should I rack it off the turb, many recipes I have seen dont mention racking at all...
Have you read the mead FAQs? The one on "Making a Basic Mead" addresses that issue as well as others. Shorter answer - I don't typically rack until the primary fermentation has ended (the actual SG will vary based on the recipe).

A term clarification. Making beer, its trub. With wine, mead, & cider it's known as lees. BTW, what are "nutes"

Lastly, impatience and mead generally spell disaster...
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Old 01-17-2009, 01:47 PM   #3
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Nutes are yeast nutrient.

Definitely wait until primary fermentation has stopped, or at least slowed.

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Old 01-17-2009, 02:10 PM   #4
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Thanks for clarification. I am very much a noob and will be butchering more terminology in the future. Are there any natural nutrients that may help the fermentation along.

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Old 01-17-2009, 02:19 PM   #5
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If it's bubbling that way there's nothing to help, it's doing great.
You might start a batch of JAOM while you're waiting. It'll be drinkable before this one.

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Old 01-17-2009, 06:01 PM   #6
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Thanks for clarification. I am very much a noob and will be butchering more terminology in the future. Are there any natural nutrients that may help the fermentation along.
First, understand that honey is a barren desert when it comes to nutrients - especially yeast available nitrogen (YAN).

The only natural nutrient sources that I can think of are juices: apple, grape, etc. But if you use them, you won't be making a traditional mead...
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