Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > First Racking

Reply
 
LinkBack Thread Tools
Old 10-28-2013, 04:11 PM   #1
27unclejames24
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Location: Statesboro, Georgia
Posts: 13
Default First Racking

Hey all! I am working on my first batch of mead and i must say things are looking great! I am just wondering when i should do my first racking? Thanks!

__________________
27unclejames24 is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2013, 05:35 PM   #2
SatiricalPuma
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 31
Likes Given: 2

Default

I'd take gravity readings at about 8 and 12 days and see if there is any discernible change. If not, rack away.

__________________
SatiricalPuma is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2013, 06:36 PM   #3
MarshmallowBlue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Boston, MA
Posts: 1,058
Liked 91 Times on 81 Posts
Likes Given: 53

Default

depending on yeast selection; I usually wait until its quite clear before racking (71B must be racked quickly following completed fermentation). That is when I stabilize it and age it out.

__________________

Lifetime goal: 7,777 gallons --- gallons made 45
My Home Brew Blog
My Home-brewing Pinterest < It's a beautiful thing.

MarshmallowBlue is offline
 
Reply With Quote Quick reply to this message
Old 11-01-2013, 08:22 PM   #4
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,007
Liked 633 Times on 470 Posts
Likes Given: 247

Default

Quote:
Originally Posted by MarshmallowBlue View Post
(71B must be racked quickly following completed fermentation).
sorry to threadjack, but: is this true about 71-B?

i left my acerglyn on the 71-B cake for 3 or 4 weeks. fermentation was over after 2 weeks, but i let it hang for a while after I backsweetened. in the end my backsweetening didn't kick up any new fermentation since i was already at the yeast's tolerance (slightly over 14% ABV) so in hindsight i could have racked right away but better safe than sorry.

edit: found this that makes me feel better: http://www.homebrewtalk.com/f30/racking-mead-303179/#post3775956
__________________
.
What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a hop-bursted IPA w/ Conan, a farmhouse with ECY08 & brett blend
Fermenting: sour cherry mead
Aging: a bunch of belgian and soured stuff, and acerglyn.
Up next: either an imperial stout or something to use up my homegrown hops... TBD.
sweetcell is offline
 
Reply With Quote Quick reply to this message
Old 11-01-2013, 10:44 PM   #5
snuesen
Feedback Score: 1 reviews
Recipes 
 
Join Date: May 2012
Location: Duluth, Minnesota
Posts: 167
Liked 5 Times on 5 Posts

Default

@sweetcell

Nothing to worry about, like they mention in the other post. The warning about 71-b is really for those that are prone to leave their mead on a layer of dead/dying yeast for more than a couple months before thinking about racking.

__________________
snuesen is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2013, 07:56 AM   #6
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,634
Liked 165 Times on 152 Posts
Likes Given: 21

Default

Quote:
Originally Posted by sweetcell View Post
sorry to threadjack, but: is this true about 71-B?

i left my acerglyn on the 71-B cake for 3 or 4 weeks. fermentation was over after 2 weeks, but i let it hang for a while after I backsweetened. in the end my backsweetening didn't kick up any new fermentation since i was already at the yeast's tolerance (slightly over 14% ABV) so in hindsight i could have racked right away but better safe than sorry.

edit: found this that makes me feel better: http://www.homebrewtalk.com/f30/racking-mead-303179/#post3775956
The guesstimate is about 2 months after the fermentation has finished, to get the mead off the 71B sediment.

There's nothing scientific about that (though I sure you could find exact timings floating round the web somewhere).

It's to do with nobody, seemingly, having reported any autolysis issues in that time frame.

There does seem to be more info floating about, that explain which yeasts are good for sur lie/batonage aging, than there is about ones that aren't so good.

The adage is, that if in doubt, as long as the ferment has finished, it's safe to rack off the sediment. If something isn't there, it can't damage the brew.......

So as long as sweetcell's brew isn't damaged, if it's racked now, and it tastes OK, then great. Removing the sediment won't harm it, it will reduce the chances of autolysis issues......
__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Merits of Racking or Not Racking Cider lapaglia Cider Forum 24 01-06-2014 03:25 AM
Racking first kit CreamyGoodness Beginners Beer Brewing Forum 6 12-05-2012 09:51 PM
Racking owentp Beginners Beer Brewing Forum 14 01-27-2012 12:30 AM
What can I fill my racking tube with to begin racking? bgough Beginners Beer Brewing Forum 4 02-15-2009 11:41 PM
Racking without a racking cane or autosiphon conpewter General Techniques 1 01-09-2009 06:38 PM