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07-28-2011, 12:42 AM
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#11
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Senior Member
Join Date: Jun 2010
Location: Belmont, NC
Posts: 1,112
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Quote:
Originally Posted by commonsenseman
I would not add nearly that much honey to backsweeten, that would raise your gravity by 50-70 points. Far too sweet for almost any palate. To backsweeten (after stabilizing), the best method is to take a measured portion, add a little bit of honey until you get to your desired sweetness, then scale it up to the whole batch. That way you don't end up way too sweet, since without blending it's very difficult to make it less sweet.
Keep in mind that as it ages, it will require less residual sugars to taste good. So if you backsweeten while it's still young, it may be too sweet a year later.
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I have a feeling that that poster might not have realized this was a 1 gal batch...
__________________
Bottled: Basic Spiced Cider, W. Coast of Belgium IPA, NJFB Stout v1 & v2
Mead List: Southern Pyment, Simple Cyser '08, '09,'10 & '11, PomPom Melomel, English hop metheglin, American hop metheglin, Chocolate Mead, Cherry Melomel, Belgeglin, Bochet
Primary: Caramel Quad, Cocobochet
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day Ginger Metheglin
Planned: Traditional Gesho T'ej
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07-29-2011, 03:42 PM
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#12
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Senior Member
Join Date: Oct 2010
Location: Chicago, Illinois
Posts: 118
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It has been about a week and looks like fermentation has stopped (no bubble action like before...I took a reading and I am at 1.070...so a looong way to go...it tastes sweet with a little wine character....so now what? I added 1/2tsp of yeast energizer and shook up the bottle (this is a 1 gallon carboy). Should I go add DAP? re-pitch yeast? I am using Red Star Cote del Blanc.
I also did a gallon of cider at the same time with the same yeast and it fermented out 1.000 in the same amount of time..
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07-29-2011, 04:18 PM
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#13
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Senior Member
Join Date: Jul 2011
Location: Astoria, NY
Posts: 1,306
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This is some of the best information I have gotten in one little thread. Good on you guys for your sharing!
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07-29-2011, 07:14 PM
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#14
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Senior Member
Join Date: Feb 2011
Location: White Bear Lake, Minnesota
Posts: 526
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Quote:
Originally Posted by Crimsonwine
It has been about a week and looks like fermentation has stopped (no bubble action like before...I took a reading and I am at 1.070...so a looong way to go...it tastes sweet with a little wine character....so now what? I added 1/2tsp of yeast energizer and shook up the bottle (this is a 1 gallon carboy). Should I go add DAP? re-pitch yeast? I am using Red Star Cote del Blanc.
I also did a gallon of cider at the same time with the same yeast and it fermented out 1.000 in the same amount of time..
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I would suggest checking the PH, if it's not in the right range, that would be enough to stop it. I believe somewhere around 3.6-4.0 is good.
__________________
"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."
1 Gal: Redneck Metheglin
1 Gal: Grape Concentrate Wine
1 Gal: Backyard Grape Wine
5 Gal: Oatmeal Stout
5 Gal: Citrus Pale Ale
__________________________________________
Bottled: St Paul Porter, DIIIPA, Strawberry Melomel, Rhubarb Melomel, Oktoberfest, Barley Bracket, Munich Helles, Black Bracket
Kegged: 12/12/12, Citrus IPA
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07-30-2011, 03:57 AM
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#15
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Senior Member
Join Date: Oct 2010
Location: Chicago, Illinois
Posts: 118
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my pH is 3.8...
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07-30-2011, 06:20 PM
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#16
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Senior Member
Join Date: Feb 2011
Location: White Bear Lake, Minnesota
Posts: 526
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Well, not that then. You should be safe adding DAP at least up to the 1/3rd break (somewhere around 1.060-1.065, assuming it'll go below 1) & possibly even a little further, although the yeast don't need it as much then.
__________________
"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."
1 Gal: Redneck Metheglin
1 Gal: Grape Concentrate Wine
1 Gal: Backyard Grape Wine
5 Gal: Oatmeal Stout
5 Gal: Citrus Pale Ale
__________________________________________
Bottled: St Paul Porter, DIIIPA, Strawberry Melomel, Rhubarb Melomel, Oktoberfest, Barley Bracket, Munich Helles, Black Bracket
Kegged: 12/12/12, Citrus IPA
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07-31-2011, 01:10 PM
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#17
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Senior Member
Join Date: Oct 2010
Location: Chicago, Illinois
Posts: 118
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Within an hour after adding yeast energizer fermentation kicked in and has been going strong ever since....
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07-31-2011, 04:53 PM
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#18
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Senior Member
Join Date: Feb 2011
Location: White Bear Lake, Minnesota
Posts: 526
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I guess that reaffirms what Medsen said about this particular yeast being a nutrient hog!
__________________
"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."
1 Gal: Redneck Metheglin
1 Gal: Grape Concentrate Wine
1 Gal: Backyard Grape Wine
5 Gal: Oatmeal Stout
5 Gal: Citrus Pale Ale
__________________________________________
Bottled: St Paul Porter, DIIIPA, Strawberry Melomel, Rhubarb Melomel, Oktoberfest, Barley Bracket, Munich Helles, Black Bracket
Kegged: 12/12/12, Citrus IPA
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08-07-2011, 01:37 AM
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#19
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Senior Member
Join Date: Oct 2010
Location: Chicago, Illinois
Posts: 118
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Update....
I took a FG reading of .996 today so I racked it onto 2.5# of thawed black raspberries I picked up in SW Michigan last week. I put it in a 3 gallon carboy
I will let it sit for 3 or 4 weeks....
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08-07-2011, 07:14 PM
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#20
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Member
Join Date: May 2011
Location: Newburgh, New York
Posts: 38
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Sounds fantastic.
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70 Gallons in this year
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