ginman
Member
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.
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.