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wscott823 · 10-01-2009, 05:07 PM

My first batch of traditional mead has been in the primary for under a month, but my SG is at 1.000, OG was 1.115. Should I rack to a secondary or keep letting it go in the primary for another month?

**AZ_IPA** · 10-01-2009, 05:12 PM

I would rack it to secondary and bulk age for a long time....

jja · 10-01-2009, 05:18 PM

+1 rack and age

That was a fast ferment, so the alcohol could be hot and take a year or more to mellow. It will probably drop a few more points in secondary, and you can rack again later to clear it.

What yeast?

wscott823 · 10-01-2009, 05:34 PM

Lalvin 71b-1122. Used half a pouch for 1 gallon

jja · 10-01-2009, 06:09 PM

Oh, that's plenty of yeast for such a small batch so you might not have to wait a full year or rack to tertiary, but definitely rack off all that extra yeast. Then taste it once it falls clear (or clear enough).

homebrewer_99 · 10-01-2009, 06:48 PM

Seems like a good time to rack to the secondary for 4-5 more months...

wscott823 · 10-01-2009, 06:50 PM

Yeah, I can already tell the yeast falling out of suspension and clearing out. The must definitely tastes good, but I can taste that 15% abv.

I planned on aging this stuff for 8 months before cracking some open... if I can be patient enough.

wscott823 · 10-01-2009, 07:07 PM

Is there any disadvantage to leaving in the primary the entire fermentation, like described in JAOM?

**jezter6** · 10-01-2009, 07:16 PM

From what I remember hearing, it's yeast based. Some yeasties like to be left on the fallout, others develop off flavors sitting on the dead yeast.

But I can't remember where I heard it.

**yogensha** · 10-01-2009, 10:39 PM

Leaving it on the lees for an extended period can absolutely impart some flavor the the final product, particularly if/when the yeast being to undergo autolysis.

Whether or not this is good depends somewhat on the yeast and somewhat on your tastes. Real champagne must be aged for a minimum time on the lees and part of its unique character comes from yeast autolysis byproducts. The yeast you used isn't described as a champagne yeast, however. I wouldn't try it, but you never know

There's a link to a PDF in the mead forum sticky relating to autolysis.

http://www.homebrewtalk.com/f30/sticky-mead-making-faqs-83030/