I mixed up 1 gallon of this lovely potion on 2/15/10
It had a SG of 1.114, 71b-1122 yeast
I was wondering when i might consider transferring to a secondary. I would like to minimize measuring(being 1 gal) until I rack but I wonder if this has been going to long or short.
I still see signs of fermentation (tiny bubbles rising to the top)
What shall I do????
Last edited by phished880; 04-05-2010 at 07:28 PM.
Reason: wrong yeast
I would for sure wait until you see no signs of fermentation, then wait a little longer (at least two weeks) before racking.
If you used nutrient additions, you might be close to finishing up; if not, it's gonna take longer.
And as usual, the only way to tell is a hydro reading. I'd wait until you think it's done, then take a reading to confirm, transfer and top off the ~4oz. you'll lose.
As the yeast convert sugar into carbon dioxide and alcohol, the specific gravity falls. When the yeast are done working, the SG levels off. This is the most reliable indication that fermentation has ended.
__________________
DHK
"I'm Dr. Henry Killinger, and this is my magic murder bag."
As the yeast convert sugar into carbon dioxide and alcohol, the specific gravity falls. When the yeast are done working, the SG levels off. This is the most reliable indication that fermentation has ended.
BTW, I've made the TJ Mesquite Mead twice, the OG was 1.120-ish, and the FG was 0.998.
So how long are you ageing these. I got 40 lbs around a year and a half ago, I made a couple of batches fermented out very dry, and they are ageing in bottles. The flavour is still kind of heavy, and they still taste a little hot but very good.
Maybe I need to open a bottle to see how it's coming along.
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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.
Heh, nice to see I'm not the only one with that idea.
I've got a 5-gallon batch that's been sitting in secondary since the summer and no doubt has a long ways to go - very dry, not a bad flavor (although my brother, who prefers sweet meads, hates it) - but still very "hot" tasting. I'm thinking about racking to a tertiary, maybe over another 3 pounds of mesquite honey.
So how long are you ageing these. I got 40 lbs around a year and a half ago, I made a couple of batches fermented out very dry, and they are ageing in bottles. The flavour is still kind of heavy, and they still taste a little hot but very good.
Maybe I need to open a bottle to see how it's coming along.
I made the first (1 gallon) batch in April 2009. I've opened one bottle since then at about 6 months. The first hydro samples up through bottling were like jet fuel. The bottle I opened was smooth and mild, almost too mild for my taste, but it's my first show mead, so I'm not really a good judge. Maybe it could've used an acid addition? Dunno.
Anyway, I just racked the second batch last week, just shy of two months. Jet fuel.
When did you taste yours? What was your honey/water ratio? I used 3# to the gallon.
__________________
DHK
"I'm Dr. Henry Killinger, and this is my magic murder bag."
I did a thread called "somebody slap me" on the first batch, started on 200811122.
OG was 1.123 FG was 1.008 for an ABV of around 15.3. It really did drop a good amount of sediment and became pretty clear.
Had a sample bottle yesterday, and the Kiawi/Mesquite flavour started out really heavy but has mellowed out along with the high octane kick in just the last 4 months. Needless to say, I think it needs more ageing to be the best it can be, but it is very drinkable even now.
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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.
Show mead with TJ's Mesquite honey
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