Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > pumpkin mead
Reply
 
LinkBack Thread Tools
Old 01-15-2013, 05:57 PM   #1
pritch05
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Fresno, CA
Posts: 11
Default pumpkin mead

I started a batch 2 weeks ago. Just a 2 gallon batch, it started bubbling the next day but after about a week and a half it has stopped. I am thinking of shaking it back up add some yeast nutrient and pitch another batch of must. I am open to suggestions or ideas. Thanks.

forumrunner_20130115_105712.png  
__________________
pritch05 is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2013, 09:37 PM   #2
damdaman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Portland, OR
Posts: 510
Liked 17 Times on 14 Posts

Default

It's probably fine. Once the glucose is digested by the yeast, they started to work on the harder-to-digest sucrose, which takes longer and will not result in very many airlock bubbles. You should take a gravity reading, and then another in a week, to be certain.

__________________
damdaman is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2013, 11:42 PM   #3
pritch05
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Fresno, CA
Posts: 11
Default

Would it hurt to add more yeast and energizer?

__________________
pritch05 is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2013, 11:48 PM   #4
damdaman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Portland, OR
Posts: 510
Liked 17 Times on 14 Posts

Default

It might... you don't need to add more yeast and energizer if the mead is fine. Did you take an original gravity reading? What is the current gravity?

__________________
damdaman is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2013, 02:09 AM   #5
pritch05
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Fresno, CA
Posts: 11
Default

I didn't take an original measurement, but now it's a little below 1.0 like a .998. I don't understand what that means.

__________________
pritch05 is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2013, 02:13 AM   #6
Bluespark
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 417
Liked 26 Times on 20 Posts

Default

It means its fermented all the sugar and is now dry.

__________________
Bluespark is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2013, 06:06 AM   #7
damdaman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Portland, OR
Posts: 510
Liked 17 Times on 14 Posts

Default

Yeah, you're fine. Leave it alone, you have successfully fermented it to completion, now you let it age.

__________________
damdaman is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2013, 03:31 PM   #8
pritch05
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Fresno, CA
Posts: 11
Default

How long should I wait before I rack it?

forumrunner_20130116_083046.jpg  
__________________
pritch05 is offline
 
Reply With Quote Quick reply to this message
Old 01-26-2013, 07:00 AM   #9
pritch05
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Fresno, CA
Posts: 11
Default

I am ready to rack it to the secondary I want to put it on more pumpkin and vanilla, and I figure another 2 pounds of honey. Should I add yeast nutrient? Will the fermentation start up on it's own again?

__________________
pritch05 is offline
 
Reply With Quote Quick reply to this message
Old 01-27-2013, 02:59 PM   #10
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 146 Times on 132 Posts
Likes Given: 1

Default

Quote:
Originally Posted by pritch05 View Post
I am ready to rack it to the secondary I want to put it on more pumpkin and vanilla, and I figure another 2 pounds of honey. Should I add yeast nutrient? Will the fermentation start up on it's own again?
In most cases, your answer will be that as long as there are viable yeast in a hospitable environment available then they should kick up the ferment again. Too much nutrient can have a detrimental effect and it is only added at certain times, so my answer would likely be no to that.

Whwn did you start the original must and what was your recipe, including yeast?

Do you have a smaller carboy, far too much headspace?
__________________

Motto: quel che sara sara

saramc 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
Pumpkin Pie Mead (fermented in a pumpkin) Aaron Mead 113 02-02-2014 02:36 PM
mead newb pumpkin mead DADY emyers Mead Forum 5 03-05-2013 03:04 PM
Pumpkin mead PaddyMurphy Mead Forum 24 04-11-2012 05:34 PM
Another Pumpkin Mead JakeJekel37 Mead Forum 7 01-19-2012 10:26 PM
Pumpkin Pie Mead? BigKahuna Mead Forum 46 05-06-2010 12:47 PM