jrhammonds
Well-Known Member
I am making my first mead, and I need some advice. Let me start from the beginning. I am making a melomel with pears. I prepared the must with 12 pounds of wildflower honey and 4.5 gallons of spring water. I added 1/2 tsp of yeast nutrient at pasteurization temp (scared of the potential for off flavors), used white labs sweet mead yeast tube, pitched it at 75 degrees, aerated and let it go (did not add any pear yet--am waiting for secondary). Fermentation started with little to no problems (airlock bubbling every 4 seconds for 2 weeks). Now, at the end of week 2, it is bubbling every 10 seconds and the gravity is .50. I'm worried it won't go down much more than this. SO... my options:
a.) I give it another 2 weeks, calm down, and check gravity--it sounds fine.
b.) Add yeast nutrient directly to the mead right now--and hope for the best.
c.) Go ahead and transfer the mead to the secondary, add the 5lbs. of pear puree and allow the pear nutrients to feed the yeast.
d.) something else?
I do want a "sweeter mead" but after 2 weeks this still sounds/and tastes too high. Any and all suggestions would be much appreciated! Thanks.
a.) I give it another 2 weeks, calm down, and check gravity--it sounds fine.
b.) Add yeast nutrient directly to the mead right now--and hope for the best.
c.) Go ahead and transfer the mead to the secondary, add the 5lbs. of pear puree and allow the pear nutrients to feed the yeast.
d.) something else?
I do want a "sweeter mead" but after 2 weeks this still sounds/and tastes too high. Any and all suggestions would be much appreciated! Thanks.