Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Super fast fermentation and slight carbonation

Reply
 
LinkBack Thread Tools
Old 08-27-2010, 11:17 PM   #1
ginman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Jenkintown, PA
Posts: 7
Default Super fast fermentation and slight carbonation

Hi everyone, I've been reading this forum for a while, but haven't decided to register until today. I started my batch of mead 9 days ago (recipe below) using the SNA schedule for fermaid-k and DAP. I basically went two days before adding the next round of nutrients, then didn't check in on it for a week due to being busy. I pulled off a sample today, and it the SG is already down to 1.016. I thought this was pretty weird, so I gave it a taste, and it turns out it is a little carbonated too.

My first thoughts are that I didn't oxygenate the must enough, but I'm not really sure, this is only the second batch I've ever made. Is there any way to remedy the carbonation situation?

Recipe (based on Halfdan's viking mead recipe):
12 lb orange blossom honey
4 gal water
1.7 oz sliced ginger root
1/4 tsp rosemary
5 whole cloves
3 cinnamon sticks
2 zested oranges + orange juice
1 vial white labs WLP720 sweet mead wine yeast

OG: 1.1 at 82F

Thanks for any help/suggestions.

__________________
ginman is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2010, 12:40 AM   #2
KCWortHog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Kansas City MO
Posts: 110
Liked 2 Times on 2 Posts
Likes Given: 6

Default

1.016 after 9 days is just fine. Two weeks for full fermentation isn't unusual, especially if you use nutrient AND ferment at 82 (not sure if you fermented there or if that was just your pitching temp).

The carbonation is just suspended CO2 which is given off by your yeast during fermentation. Not a big deal, but if it's bothering you, you can always agitate your mead to release some of that CO2. Your fermentation seems to be going okay, though I'd check the gravity in another few days to see where it's at. If it doesn't budge, you may want to consider vigorously agitating the mead to get rid of it.

And 82F is pretty warm for fermenting your mead (if indeed you did) - it'd do just fine a good 10-15 degrees below that. You may find that your mead turns out "hot" due to the fusel alcohols produced during warm fermentation, though if you don't have temp control at your disposal, I suppose there's nothing you can do about it till summer goes away

__________________
KCWortHog is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2010, 12:09 AM   #3
ginman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Jenkintown, PA
Posts: 7
Default

Thanks for the advice, I'll give it a good shaking and let you know how it goes. And yeah, that was just my pitching temperature, it happened to be a hot week so there wasn't much else I could do about it.

__________________
ginman is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2010, 05:42 AM   #4
Indian_villager
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Claymont, Delaware
Posts: 396
Liked 30 Times on 23 Posts
Likes Given: 6

Default

Don't get too aggressive with the shaking. You could have a nice volcano on your hands.

__________________
Indian_villager is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2010, 10:53 PM   #5
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

Yeah, read the other post about a 'stuck' fermentation. They lost a gallon of mead due to the volcano of CO2 rushing out of solution.

There's always CO2 in solution unless you degas or let it bulk age a really long time. A wine degassing wand is a good investment if you continue meadmaking (or winemaking)

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2010, 02:34 AM   #6
ginman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Jenkintown, PA
Posts: 7
Default

Thanks for the help, it is a lot less bubbly and even has started to clear up.

__________________
ginman 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
super kleer? ben the brewman Mead Forum 7 09-22-2010 05:31 PM
Problems with fast fermentation smstromb Mead Forum 4 06-16-2010 07:11 PM
Premier Curvee = fast fermentation? PhotoKirk Mead Forum 8 01-17-2010 02:35 PM
super weak/watered down mead - why?? Natron008 Mead Forum 14 01-09-2009 05:48 PM
Super Sparge Braggot. BigKahuna Mead Forum 13 10-26-2008 01:13 PM