ukdkbr

Recipes 

Ok so I did my first attempt at a batch of mead and I think I have a good start but have a question about doing staggered nutrient additions.

My goal was 2.5/3 gallons sweet mead and I used 6.5lbs of orange blossom honey and 2 1/2 cups of blood orange juice, I used some White Labs California Ale Yeast for this batch. I added Fermaid K and DAP to the must, then shook the living crap out of the carboy and pitched my yeast. This was last night, in the morning I could see signs of fermentation starting (airlock was bubbling and a layer for foam on the top.

So when should I add additional nutrients? The FAQ sticky mentions add at active fermentation, so should I be OK to add it tonight since it seems to be going already? Also once I add the nutrients should I re-oxygenate everything by putting a stopper on the carboy and shaking again?

Thanks for any tips on this! Hope this one turns out good!

-Joe

MedsenFey

Recipes 

How much Fermaid K and DAP did you add already?

Please don't put a stopper on an active fermentation and shake it unless you want to mop the ceiling! To aerate, just take the stopper off, and stir, or swirl the mead around gently so you don't get an MEA (Mead Eruption Accident).

__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

liquiditynerd

Recipes 

yea, i second that motion. just chill a sec. you have appox. 2.25:1 plus oj. that's your batch so let it ride. There is also a sticky on staggered yeast nutrients. check that out. it will ferment.

__________________
....just add water.....

Kauai_Kahuna

Recipes 

I like to do my primary fermentation in a bucket, easier to stir, easier to take hydro readings, etc.
The key to SNA is based on specific gravity and not really on time. To do it the way intended you add nutrients at specific gravities of fermentation because each one seems to be different based on yeast, temperature, oxygen levels, PH, etc.
You can use a wine thief or clean and sanitized turkey baster to extract and measure. I'm just a little paranoid so I use the bucket and just put in the sanitized hydro meter in to take the reading.
- As a general rule of thumb, I would say you could do the second addition in 24 hours, and the third after three days. But you really do want to go off of SG (specific gravity).
Hope this helps.

__________________
---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.