EuDvine
Member
This is my first post, and I'm new to brewing.
I bottled my first batch of orange mead about a month ago after racking once and letting it sit in the secondary for two months. I didn't have a hydrometer at the time of bottling, so I just assumed it was okay to bottle because it was clear and I couldn't see any bubbles in it anymore. But to the question: it's very very sweet, and I decided to check it with my new hydrometer today so I opened a bottle and took a reading of 1.020. Do you think the yeast just quit while there was still sugar left, or died, or what!? It was a gallon batch and I used three pounds of honey and one pack of Lalvin D-47. Would it make a difference on how much yeast I use in the beginning? Is it possible the alcohol killed the yeast before it was done converting the sugar?
Anything, I mean anything you can tell me about yeast and yeast/sugar ratios will be edifying to me.
Thankyou!
I bottled my first batch of orange mead about a month ago after racking once and letting it sit in the secondary for two months. I didn't have a hydrometer at the time of bottling, so I just assumed it was okay to bottle because it was clear and I couldn't see any bubbles in it anymore. But to the question: it's very very sweet, and I decided to check it with my new hydrometer today so I opened a bottle and took a reading of 1.020. Do you think the yeast just quit while there was still sugar left, or died, or what!? It was a gallon batch and I used three pounds of honey and one pack of Lalvin D-47. Would it make a difference on how much yeast I use in the beginning? Is it possible the alcohol killed the yeast before it was done converting the sugar?
Anything, I mean anything you can tell me about yeast and yeast/sugar ratios will be edifying to me.
Thankyou!