BrewerJosh
Member
I started this mead back in July of 2010 using a recipe I found in a cheap discount bin book.
Water to 4.5L
1.5kg honey
1 tsp acid blend
1 tsp yeast nutrient
1 packet champagne yeast (EC-1118 I think)
SG: 1.118
This was before I found home brew talk and have since learned differently about when to add acid blend, how to add nutrient and better yeasts to use.
The issue I'm asking about today is that it cleared around the beginning of the year so at the start of April I took a gravity reading (1.026) and racked it off the lees and topped up with around 750ml of water. The mega medical smell it had in the fall was almost gone so I figured that I would just bulk age it for another six months/year and that would be that. But it seems that topping off with water unstuck the fermentation and the yeast has taken off again! Being EC-1118 it will probably take it to under 1.000.
I've been wondering of late if it would be a good idea to add some more nutrients to it? I have read here that the medical smell was probably caused by stressed yeast and would like to prevent it from coming back if possible.
I have DAP and Fermaid K available to use.
Thanks!
Water to 4.5L
1.5kg honey
1 tsp acid blend
1 tsp yeast nutrient
1 packet champagne yeast (EC-1118 I think)
SG: 1.118
This was before I found home brew talk and have since learned differently about when to add acid blend, how to add nutrient and better yeasts to use.
The issue I'm asking about today is that it cleared around the beginning of the year so at the start of April I took a gravity reading (1.026) and racked it off the lees and topped up with around 750ml of water. The mega medical smell it had in the fall was almost gone so I figured that I would just bulk age it for another six months/year and that would be that. But it seems that topping off with water unstuck the fermentation and the yeast has taken off again! Being EC-1118 it will probably take it to under 1.000.
I've been wondering of late if it would be a good idea to add some more nutrients to it? I have read here that the medical smell was probably caused by stressed yeast and would like to prevent it from coming back if possible.
I have DAP and Fermaid K available to use.
Thanks!