sourcecraft

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Hey all,

This is my 5th batch of brew, and first mead, so I'm a newb. Making Barshack Ginger Mead, without fruit, and i feel silly that i followed Papazian's recipe and "rack to secondary after a week or when G is 1.020, whichever is sooner."

After racking at 7 days, when bubbles were still probably 3-4/per minute, bubbles have almost completely stopped. I'll take a gravity reading today, but I'm concerned that I've stopped fermentation in its tracks before it's done. I'm thinking that racking after a week was for folks using an open fermentation and using fruit...

Anyway, is there anything i can do? Rouse the yeast? Add yeast nutrients? Obviously, i need to take a reading, but i doubt it's done given how active the bubbles were yesterday before i racked it...

Thanks much!!
Mark

sourcecraft

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Hey all,

Answering my own question...what a great lesson in the need to take hydrometer readings...it read out at .999, practically hit the target, so it looks like another good reason to not trust bubbles...though i think i still would have let it go a bit longer in primary....

Tastes like f'ing mouthwash, though! I can see i'll be waiting a while!
Mark

Notnice

Recipes 

yeah my mead has been in secondary and has the mouth washish taste as well, but relax now the waiting game begins.

__________________
Morrison's Brew House

Priming: CBB 1.1, apfelwein
Chillin:1st Mead, ApfelMango-Cyzer, aleApfelwein,blackchapfelwein,blackfelwein,
Blucyzer, Cyzer.
Bottled: Apfelwein 2, Crazy Beech Bitter
Trench Town Brown, Mouf of the Souf Stout, New Mouf of the Souf, Oaked Apfel, Slow-wit
Next Up:Cream ale, Scott red, 888RIS or cocoOatmealRIS, Apfelwein and more Apfelwein

"Always do sober what you said you would do drunk. That will teach you to keep you're mouth shut."-E. Hemingway

sourcecraft

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Ah, thanks, now i can worry even less, i figured moutwasheque was par for the course, but how the heck would i know!