New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > I have a mead that won't quit out-gassing.




Reply
 
LinkBack Thread Tools Display Modes
Old 06-09-2012, 04:46 PM   #1
JasontheBeaver
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JasontheBeaver's Avatar
Recipes 
 
Join Date: May 2011
Location: Beaverton, OR
Posts: 218
Liked 2 Times on 2 Posts
Likes Given: 23

Default I have a mead that won't quit out-gassing.

I put together this 1.112 OG, 5 gal batch in late May 2011 and racked it after 3 weeks.
Then racked again every 60 days until a couple weeks ago.
Then I stabilized it with a crushed campden tablet and 2.5t potassium sorbate where it foamed all over creation! I then added a bit of honey.
I threw an airlock on it and after 4 days it started bubbling again. Crap, renewed fermentation, or just CO2 out-gassing? No krausen was forming so I thought it was CO2.
I waited 2 more weeks and racked it again, stabilized it again, then stirred vigorously for 15 minutes to get as much CO2 out as possible. Refitted the airlock and waited. 4 days later (today), more bubbles in airlock!
Grav is at a stable 1.010 and I really want to get this into bottles but I'm afraid of exploding corks until I get this problem resolved.

Help anyone?



JasontheBeaver is offline
 
Reply With Quote Quick reply to this message
Old 06-09-2012, 06:06 PM   #2
fatbloke
Complete nugget!
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
fatbloke's Avatar
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,552
Liked 157 Times on 145 Posts
Likes Given: 20

Default

Ingredients/recipe and method in full would help the troubleshooting...

But sounds very much like a prolonged ferment caused by continuous racking and regrowth of the yeast colony.......



__________________

"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
Old 06-09-2012, 06:38 PM   #3
TheBrewingMedic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stanfordville, NY
Posts: 649
Liked 26 Times on 26 Posts
Likes Given: 5

Default

Your gravity reading are not changing at all or have gone back down after you added more honey? Might be grasping at straws but can you get it cold, like at like refrigerator temps if not closer to freezer? Give it 24-48 hours to chill, see what drops out.

__________________
Watch and Listen to your Mead....It will tell you when the next step is.
TheBrewingMedic is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2012, 12:47 AM   #4
JasontheBeaver
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JasontheBeaver's Avatar
Recipes 
 
Join Date: May 2011
Location: Beaverton, OR
Posts: 218
Liked 2 Times on 2 Posts
Likes Given: 23

Default

Yeast starter: Nottingham yeast 11g, 14g go-ferm, 187g water @ 104F.
Mixed 15lbs blackberry honey and hot water to 5.3 gals.
added 4.5g DAP and 4.5g yeast nutrient, poured back and forth a few times to aerate.
Cooled to 80F
Pitched starter, made sure starter and must were same temp, 80F.
OG: 1.112
12 hours later SG:1.102, added 2.8g nutrient and 2.8g DAP, stirred
18 hours (total from pitch time) SG:1.104, added 2.8g nutrient and 2.8g DAP, stirred
32 hours SG:1.100
56 hours SG:1.094
4 days SG:1.088 added 1.8g nutrient and 1.8g DAP, stirred
7 days SG:1.070, stirred. The next morning I noticed increased bubbling in airlock. This makes me wonder if I should stir daily?
21 days Racked
81 days Racked
126 days stirred, taste sample was good
135 days SG:1.014 Racked
209 days Racked
256 days Racked
340 days SG: 1.008 Racked, stabilized, serious foamage! Added some honey.
345 days, noticed renewed bubbling in airlock
373 days Racked, stabilized, stirred like crazy until no more foaming, about 15 mins.
376 days noticed renewed bubbling in airlock.
380 days, today. Stared at it for at least 15 mins. Throw myself at the mercy of HBF mead Gods.

JasontheBeaver is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2012, 02:32 AM   #5
Lookin4space
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Marble Falls, Arkansas
Posts: 24
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Apparently your mead wants to finish out in spite of the added sulfites. If it were me, I'd walk away and let it finish. If it never does, call Guinness!

__________________
Lookin4space is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 02:39 AM   #6
JasontheBeaver
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JasontheBeaver's Avatar
Recipes 
 
Join Date: May 2011
Location: Beaverton, OR
Posts: 218
Liked 2 Times on 2 Posts
Likes Given: 23

Default

Update: Today the mead blow the airlock clear off and there is obvious sediment in the bottom of the glass carboy. This is obviously not outgassing, it's renewed fermentation.

Upon review of my notes and more studying, I only used 1 campden tablet for 5 gallons when I was stabilizing. Apparently we should use 1 tablet per gallon... oops.

Indeed these notty yeast are tenacious! They went 340 days before I fed them some honey and BOOM! Back to life.

Tomorrow I will rack it again and stabilize with 2.5t sorbistat-K and 5 crushed campden tablets.

__________________

"Homebrewing to cut costs on my obsessive tailgating habit."
Car Detailing, Headlight Restoration, Windshield Chip Repair, Odor Removal, Engine Steam Cleaning all in Beaverton, Portland, OR

JasontheBeaver is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 03:48 AM   #7
BeerRunner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: near Austin, TX, USA
Posts: 107
Liked 4 Times on 4 Posts

Default

Congratulations!

__________________
BeerRunner is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2012, 10:12 PM   #8
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

I'd stop racking your mead unless its finished. You kept stalling it by taking it off the healthy yeast cake, and just prolonged primary from finishing.

Hopefully it is the nottingham and not something else eating your honey.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2012, 11:08 PM   #9
janivar123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: porsgrunn norway, lol
Posts: 554
Liked 4 Times on 3 Posts
Likes Given: 3

Default

You didnt stop the yeast, and now you need to wait for it to rest again before you have a chance to halt it again
Stopping an ongoing fermentation means adding enough sulfites to stop you and all your friends from considering drinking it... Wait till it stop, inhibit the yeast, resweeten and hope it dont start again

1 tab per gallon is for passive yeast(its only birth control, it dosnt kill the parent)
Active yeast will probably just shrug it off and keep eating



__________________

Nothing too interesting yet
deamonale
A work in progress just like my beer

janivar123 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 29 05-23-2013 07:22 PM
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 61 01-25-2013 02:29 PM
De-Gassing the mead JoshuaWhite5522 Mead Forum 13 11-19-2010 04:41 AM
De-gassing threads MeadWitch Mead Forum 3 07-13-2010 03:14 AM
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 36 05-28-2010 06:24 AM