Stout Man
Well-Known Member
Ok, so my mead has been going for a month now. I used EC-1118 yeast and OG was 1.151. The mead seemed to stop at about 1.034 after 15 days. On the 21st day it was at 1.028. Eight days later it was at 1.026. I figured the yeast were pretty much done at 16.8% which was under what I thought it would be. So i go ahead and add fruit, spices, and herbs with 3/8 ounce of pectic enzyme. Before this the mead was showing barely any activity. All of a sudden the mead was bubbling every 13 seconds, it used to be bubbling every 13 minutes. I thought it had to be the pectic giving off some gas or maybe something having to do with the herbs/spices I added but its been six hours now and still bubbling twice a minute. I really can't see this level of activity from anything other than the EC-1118. I did use unfiltered unpasturized raw honey. Could the pectic have suddenly freed up some sugar from the honey that was highly bonded or something? Otherwise I really don't know what is going on. And the ph is 3.9 if that can help.