Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Mead fermentation taking too long?
Reply
 
LinkBack Thread Tools
Old 03-26-2013, 04:56 AM   #1
PCChazter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 21
Default Mead fermentation taking too long?

Hello homebrew forum,

I have been making my first brew, a melomel mead using approximately 7 pounds of honey, 4 frozen concentrate lemonade, and enough filtered water to fill up my 5 gal. carboy, with about 6 inches of space from the top of the neck. I used 2 packets of Lavlin 1116 yeast (I only added one, but got spooked when nothing happened, and added another, only to later read that yeast has a lag time when it is multiplying and colonizing the must).

Right now, it has been going since Jan 18, with an OG of 1.090. The bubbler on the top has shown a promising "blip" every 30 seconds or so, but when I checked it on Feb 9, it had only gotten to a SG of 1.052. I just checked it again today (Mar 25), and it is reading 1.034. Is this a normal speed for mead? Is there a way to speed it up?

Any input is greatly appreciated!

__________________
PCChazter is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2013, 06:22 AM   #2
devianttouch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Madison, Wisconsin
Posts: 54
Liked 4 Times on 4 Posts
Likes Given: 22

Default

Slow fermentation is common with meads, but there is one thing that stands out for me here. Neither honey nor lemonade have many nutrients in them, so it may be that lack of nutrients is the problem here. Since you are getting some fermentation, it may just take a long time to finish, but it's good that you're getting some progress.

__________________

Primary:Concord Pyment, Cyser, cider, White Grape Peach wine, Raspberry Concord Wine, Czech Pilsner
Secondary:JAOM
Bottled: White Grape Peach wine (sparkling and still), Light American Ale, Cranberry wine, JAOM, Apfelwein (sparkling and still), Grape Cranberry Raspberry wine, Northwest Pale Ale, Chocolate Cherry Ale

devianttouch is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2013, 03:34 PM   #3
Bluespark
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 417
Liked 26 Times on 20 Posts

Default

Boil some bread yeast and dump it in, it sounds like a lack of nutrients to me.

__________________
Bluespark is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2013, 03:37 PM   #4
Meadiator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 282
Liked 5 Times on 5 Posts
Likes Given: 9

Default

Yep, lemons have a tendency to shock the yeast. If you do what the above comments say, you should be fine. Mead fermentation can often take a long time anyway.

__________________

A mangiar questa minestra o saltar questa fincestra.

Meadiator is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2013, 12:33 AM   #5
PCChazter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 21
Default

Quote:
Originally Posted by Bluespark View Post
Boil some bread yeast and dump it in, it sounds like a lack of nutrients to me.
By boiling the bakers yeast, would this kill the yeast to use as nutrients? I have bread machine yeast, can I use this?
Before dumping it in, I would want to let it cool to room temperature, right?
__________________
PCChazter is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2013, 01:24 AM   #6
Bluespark
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 417
Liked 26 Times on 20 Posts

Default

Yes, you want to kill it. I can't see why bread machine yeast wouldn't work. I just pour a bit of boiling water over a tsp of yeast, let it cool to room temp and add.

__________________
Bluespark is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2013, 02:10 AM   #7
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,875
Liked 95 Times on 85 Posts
Likes Given: 25

Default

There is a perception of slow fermentation being common with meads because of suboptimal fermentation conditions being common. Nutrients are very likely part of the issue; also, with the lemon too, pH can be an issue; if adding nutrients doesn't kick start things, you could try adding some calcium carbonate. Your OG wasn't all that high, and your yeast should have chewed through that in less than a month...

Temperature could also be an issue if your carboy is in a particularly cool location (basement, etc.)

__________________
Packaged: Pearl Amarillo SMaSH, A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Graff, Simple Cyser, Basic Spiced Cider
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Heady Topper Clone! Wild Cider?, Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2013, 02:47 AM   #8
PCChazter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 21
Default

I did go with a lower sweetness mead, I wanted a dryer result. Being my first time, I was a bit concerned when it took more than a month, but thought that maybe it was normal. Thank you guys for the fast replies! I'll try the bread yeast, and go from there

__________________
PCChazter is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2013, 02:51 AM   #9
PCChazter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 21
Default

Oh, the carboy is kept in a room that is usually kept from 19-22 °C, so I don't think temperature is a major playing issue in this, but I'm no expert. There is also a garbage bag around the carboy to block light, that may help keep the temperature up a few degrees.

__________________
PCChazter is offline
 
Reply With Quote Quick reply to this message
Old 03-28-2013, 02:14 AM   #10
PCChazter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 21
Default

I added the bread yeast, but it didn't seem to change much. I'm going on holidays for a few days, so I turned the heat up for that room before I left, hope that helps it a bit

__________________
PCChazter 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
Immersion Chiller Taking Too Long igliashon Equipment/Sanitation 40 05-18-2012 03:38 PM
My brew taking too long.... TheBrewers Beginners Beer Brewing Forum 9 02-22-2012 02:34 PM
Lager Fermentation taking a long time gnatp2 Fermentation & Yeast 6 04-02-2011 10:40 PM
Fermentation taking so long I'm running out of homebrew!! MTBfreak03 Fermentation & Yeast 9 02-25-2011 03:42 AM
HELP! mead not taking off? InertiaticESP Mead Forum 10 05-15-2010 05:39 AM



Newest Threads

LATEST SPONSOR DEALS