freyguy
Well-Known Member
Wasn't sure where to post this since it's half beer/half mead. :cross:
I brewed the Crandaddy Braggot extract recipe from "Extreme Brewing" about 4 weeks ago.
3gal boil topped off to 5gal
6.6lb LME
6lb Orange Blossom
1oz Hallertau (60min)
2lbs dried cranberries hydrated in separte pot with 32oz just boiled water, then puree'd and added at 7min boil remaining.
1tsp pectic enzyme
5teaspoons yeast nutrient
WLP715 Champagne Yeast with 1500ml starter (Made from DME and Honey)
OG: 1.086
I fermented 2 weeks primary at about 68, then tranfered to secondary. 1 week secondary at 68, then moved to 56 for 1 week. I just took a gravity reading as the book says it's ready to bottle at 4 weeks and it's pretty clear, but I'm only sitting at 1.030, and the book says it should ferment down to 1.010.
I've already moved it back up to the main floor where it's 68, but what should I do to move along fermentation again? I've searched a good bit, and couldn't find much on braggots, but some mead guys just warm it up to start fermentation again, some add more honey, some repitch. What do you guys think I should do? I'm in no super rush to bottle this one, so I've got time to let it sit, but I'm thinking time alone won't heal this one.
Any input is appreciated.
I brewed the Crandaddy Braggot extract recipe from "Extreme Brewing" about 4 weeks ago.
3gal boil topped off to 5gal
6.6lb LME
6lb Orange Blossom
1oz Hallertau (60min)
2lbs dried cranberries hydrated in separte pot with 32oz just boiled water, then puree'd and added at 7min boil remaining.
1tsp pectic enzyme
5teaspoons yeast nutrient
WLP715 Champagne Yeast with 1500ml starter (Made from DME and Honey)
OG: 1.086
I fermented 2 weeks primary at about 68, then tranfered to secondary. 1 week secondary at 68, then moved to 56 for 1 week. I just took a gravity reading as the book says it's ready to bottle at 4 weeks and it's pretty clear, but I'm only sitting at 1.030, and the book says it should ferment down to 1.010.
I've already moved it back up to the main floor where it's 68, but what should I do to move along fermentation again? I've searched a good bit, and couldn't find much on braggots, but some mead guys just warm it up to start fermentation again, some add more honey, some repitch. What do you guys think I should do? I'm in no super rush to bottle this one, so I've got time to let it sit, but I'm thinking time alone won't heal this one.
Any input is appreciated.