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Old 06-28-2013, 06:28 PM   #1
turk6926
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Default Noob question about gravity

So I started my vanilla mead 2 weeks ago and my readings are 1.10. I have been reading other post and everyone's saying .999. I want to make sure I'm done before racking. I used d-47 yeast..

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Old 06-28-2013, 06:39 PM   #2
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What's your recipe? I also don't really understand the question. 1.100 is not done. you're "done" around 1.000. Done in this case meaning pretty much out of fermentable sugars. You can be done earlier based on alcohol tolerance too.

So if your gravity reads 1.100 now its not done. if it reads .999 than it is done.

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Old 06-28-2013, 07:44 PM   #3
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The recipe was I believe 3lb of wildflower honey 1 gallon of Fiji water, 1/2 packet of d47 yeast and 1 vanilla bean split and seeded.

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Old 06-28-2013, 07:49 PM   #4
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On storm the castle website (not sure how well the site is) they were saying around 1.012 it was done so I wasn't sure how close I was to being done. This is my first batch ever so I'm kinda anxious for the mead to be done.

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Old 06-28-2013, 07:50 PM   #5
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I think 1.012 is a bit risky without stabilizing or step feeding to that level.

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Old 06-28-2013, 07:54 PM   #6
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Since you are new to the hobby, the best advice I can give (despite the laws of physics) is "don't let gravity bring you down".

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Old 06-28-2013, 08:59 PM   #7
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Well I guess to entertain myself till the vanilla mead is done ill start a blueberry

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Old 06-29-2013, 07:24 AM   #8
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Quote:
Originally Posted by turk6926 View Post
Well I guess to entertain myself till the vanilla mead is done ill start a blueberry
Good idea......

Also.......

You need to remember to use "proper" annotation for gravity numbers, normally 4 figures or 3 decimal points.

Your post says 1.10, which I would take to be 1.100 so nowhere near finishing yet, plus 0.999, which would be pretty much finished. To confirm finished, the recommended method is to take 3 gravity readings, each one taken a couple of days apart, so the 3 readings are spread across a week. As long as they're all identical results, then you can presume it's finished.

I would usually start a ferment at 1.100 to 1.110 sort of area, hence my comment.

Your biggest hazard with D47 is fermenting it too warm. If it's fermented at over 70F, then you can get a lot of fusels produced, which can take a long time (if ever) to mellow.

Good luck with your batches.......
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