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 Home Brew Forums > Modified Cherry Vanilla Melomel
03-24-2009, 11:06 PM   #11
robsauce
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Well I figured out it was actually a 1 imperial gallon of honey (4.5L) which should equate to 14.2lbs of honey. That still only brings my SG up to 1.084.

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03-24-2009, 11:51 PM   #12
hightest
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Quote:
 Originally Posted by robsauce ....When I plug that info into the honey spreadsheet it says my OG should be 1.074. ...Can anyone figure out what I did wrong?
If I understand your question you're wondering why your OG was 1.102 vs. 1.074?

If so, then the picture of your honey holds the answer. From what I can see, it appears as if the honey is somewhat crystalized. Assuming that to be the case, then the spreadsheet's assumption for the honey's SG is no longer valid.

The base spreasheet assumption is that your honey has the typical 18% Moisture Content (MC), but also provides the SGs for 15% & 12% MC in the Honey SG cell comment - note how the SG increases as the MC decreases. Crystallized honey has far less moisture and the SG will be well above 12% MC honey. Also, measurement inaccuracies will impact the OG.
Quote:
 My other question, I originally used the spreadsheet with 12lbs of honey and 64cups of water to calculate how much Fermaid-K and DAP to add, which was 4.5g of each. Now after my change in water (and possibly honey), should I be adding more Fermaid-K and DAP?
The nutrient quanities are based on the batch size - not SG. If the batch size changes, the spreadsheet likewise changes the nutrient amounts.
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03-25-2009, 02:50 PM   #13
robsauce
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Thanks for that clarification hightest! Very much appreciated!

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03-27-2009, 04:11 PM   #14
robsauce
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brewlog

I tested my mead last night with a pH strip and the level seems to be somewhere around 3. Should I bother adding something to increase the pH level closer to 4? See my brewlog above for details.
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03-27-2009, 05:28 PM   #15
wayneb
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If you're in active fermentation (as in you've got good activity going on and lots of CO2 being produced) you don't need to do a pH adjustment. Your yeast are telling you that they're alright with their current environment. If, however, activity slows and the pH is still on the low side, then adding some potassium bicarb or some potassium carbonate won't hurt.

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03-28-2009, 01:31 AM   #16
robsauce
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holy crap did this thing take off..... dropped from 1.098 to 1.072....dropped so much that i missed the recommended second nutrient addition SG. Must temp is sitting at about 75F so I moved it back to the basement as I recently did some reading and found that D47 produces some harsh alcohol flavour when fermented above 74ish.

this stuff smells like sweet sweet victory!

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03-28-2009, 03:05 AM   #17
Poobah58
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Keep sniffin' for sulfur. If you detect it, add some nutrient...

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03-28-2009, 06:17 AM   #18
robsauce
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I added my 2nd stage nutrient when i took my reading earlier this evening at 1.072 instead of 1.084. Hope that wasn't a bad idea.

And why should I be smelling for sulfur? What would cause that?

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03-28-2009, 02:56 PM   #19
Poobah58
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Stressed yeast can give a sulfury smell. Just means they need a little amino nitrogen nutrient.

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04-07-2009, 04:14 AM   #20
robsauce
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Now a question about headspace...I racked into a carboy this evening and even though I anticipated a bit of volume loss due to lees and cherries I have quite a bit less than I originally thought I would in my secondary. Meadporn/pic to follow. Now a question of what to do with the headspace? I don't have any means to fill it with co2 unfortunately and I'd rather not fill it with dead space (ie: marbles) cause more mead is better in my mind. One thought was to go buy a some cherry juice (organic/no preservatives) to fill it up with, or possibly some additional honey dissolved in water?? If I do go the route of cherry juice(which I'm kind of leaning towards unless someone tells me not to) how much do you think I would need to get it to an appropriate level??

Thoughts? As a side note: holy crap is this stuff ever dark!!!

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