The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Slow fermentation in a braggot?

Reply
 
LinkBack Thread Tools
Old 04-22-2013, 02:10 AM   #1
CDGoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Midlothian, Virginia
Posts: 677
Liked 76 Times on 59 Posts
Likes Given: 127

Default Slow fermentation in a braggot?

I have a braggot that's OG was 1.072.

fermentation went well so I thought.. And then it got stuck at 1.024 at 2 weeks

I brought temps up to 70 and it has been fermenting.

Two weeks later i'm only at 1.019. Shouldn't it be going faster..?

The vent is active.. About a burp every minute. But it seems to be really taking its time. I was anticipating a 1.010 FG. At this slow rate I can take FG rating every three days and it can be close to stable.. But obviously its till fermenting.

Anyway, could I bottle and use less priming sugar..? Stop fermentation.. Etc..

Not sure what to do..

__________________
BEER - Some call it a problem, I call it a Hobby
  1. In the primary : Nothin'
  2. In the secondary : Nothin'
CDGoin is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 02:32 AM   #2
Bluespark
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 417
Liked 26 Times on 20 Posts

Default

I vote leave it. The more experience I get, the more I realize some just take forever. I have a hibiscus going on 6 months that still has a steady stream of bubbles coming up. At this point I think it's just co2 coming out of solution, but it took forever to finish fermenting, unlike the other brews started at the same time, which are all done and bottled.

__________________
Bluespark is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 11:35 AM   #3
CDGoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Midlothian, Virginia
Posts: 677
Liked 76 Times on 59 Posts
Likes Given: 127

Default

So then if I hold at say 1.019 it is possible for the vent to be active.. but not be fermenting..? Its a 7.4 gallon batch in a 7.5 gallon container so I don't have a lot of head space.

__________________
BEER - Some call it a problem, I call it a Hobby
  1. In the primary : Nothin'
  2. In the secondary : Nothin'
CDGoin is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 01:37 PM   #4
VCTFernandes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 62
Liked 4 Times on 3 Posts
Likes Given: 8

Default

Try checking the pH. If it is under 3.2 yeast can become lazy.
Did you add nutrient? Did you aerate?

__________________
VCTFernandes is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 04:16 PM   #5
CDGoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Midlothian, Virginia
Posts: 677
Liked 76 Times on 59 Posts
Likes Given: 127

Default

No nutrients, did aerate.. but since I am well past halftime told I shouldn't aerate again.. ?

Whats coming out of the fermenter is really good.. I would think a PH Of 3.0 would be really sour.. don't seem to have any sour flavors.. If it werent for the vent still being active I would bottle the stuff given the FG can't change a whole lot I wouldnt think..

Just afraid of bottle bombs if I bottle too soon.

__________________
BEER - Some call it a problem, I call it a Hobby
  1. In the primary : Nothin'
  2. In the secondary : Nothin'
CDGoin is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 04:47 PM   #6
VCTFernandes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 62
Liked 4 Times on 3 Posts
Likes Given: 8

Default

Quote:
Originally Posted by CDGoin View Post
No nutrients, did aerate.. but since I am well past halftime told I shouldn't aerate again.. ?

Whats coming out of the fermenter is really good.. I would think a PH Of 3.0 would be really sour.. don't seem to have any sour flavors.. If it werent for the vent still being active I would bottle the stuff given the FG can't change a whole lot I wouldnt think..

Just afraid of bottle bombs if I bottle too soon.
Yeah, aeration isn't good now as you can end up oxidyzing your braggot and that would be a shame...
Unfortunately, pH can easily be masked by sweetness and we eat/drink stuff with ph lower than that, not feeling any sourness. Our tongue is not reliable as a phmeter. You need ph strips or a phmeter to check it.
And don't bottle now... It is fermenting, slowly, but it is and its enough to send shards of glass all over your house. Wives tend to get aggressive when it happens...
__________________
VCTFernandes is offline
CDGoin Likes This 
Reply With Quote Quick reply to this message
Old 04-22-2013, 07:35 PM   #7
CDGoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Midlothian, Virginia
Posts: 677
Liked 76 Times on 59 Posts
Likes Given: 127

Default

OK.. so a PH test and possibly some nutrients for the yeast..?

BTW did open it up and check.. nothing funky so not infected. If anything looks liek I am told a mead will look.. just some bubbles coming up from the bottom. No Krausen, no floaters, nothing.

The real question is this started as a Octoberfest with 3.5 lbs of honey added to the boil.. (that went well) .. then 2 lbs of honey added to the secondary. Last time I did this (Without the extra in the secondary) FG was 1.016.. adding the extra 2 lbs into the secondary what can I expect as a FG..? A more braggot/mead dry sub 1.010 or more like a beer in the 1.010-1.018 range.. ?

__________________
BEER - Some call it a problem, I call it a Hobby
  1. In the primary : Nothin'
  2. In the secondary : Nothin'
CDGoin is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 08:37 PM   #8
VCTFernandes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 62
Liked 4 Times on 3 Posts
Likes Given: 8

Default

I believe it's too late for nutrients, too... People say that the yeast can only use them before the 1/2 break, so it's not useful now.

Well, I never made any braggots, so I will wait with you as the experts answer this one.
In order to estimate your FG, you could play with the mead calculator (http://www.gotmead.com/index.php?opt...=745&Itemid=16). Just remember that it gives you an estimate. Different honey have different specific gravities and will, therefore, give different results.

Oh, by the way, be careful with boiling honey. It's not wrong, but most people say that it takes away some flavor and aromatics. It's not necessary as a sanitary measure as pure honey is kinda infection-proof.

__________________
VCTFernandes is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 10:42 PM   #9
CDGoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Midlothian, Virginia
Posts: 677
Liked 76 Times on 59 Posts
Likes Given: 127

Default

Yep.. thats why adding it in the front (For ABV and it still provides a flavor just not as much) and then the secondary 2 lbs for more flavor.

Honestly it tastes the same to me in both.. I think it depends on when you put it in and how much. When I put my honey in I add it in the last 5-10 minutes. Purely to dissolve it and get it in for the primary fermentation.

Thanks for the link.. thats super helpful.

__________________
BEER - Some call it a problem, I call it a Hobby
  1. In the primary : Nothin'
  2. In the secondary : Nothin'
CDGoin is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wheat Malt Braggot, Red Braggot, Spiced Braggot Hrahn1995 Mead Forum 25 05-24-2014 05:14 PM
Renewed fermentation in Braggot?! TeufelHundenM198 Mead Forum 1 06-18-2012 02:00 AM
Braggot fermentation-is this normal? hoffmeister Mead Forum 7 06-01-2012 04:44 PM
Hefty Braggot Fermentation Gnarboots123 Fermentation & Yeast 3 07-16-2011 03:24 PM
slow slow fermentation question !! WheaYaAt Beginners Beer Brewing Forum 6 09-07-2008 06:18 PM