thorson138
Well-Known Member
This time I have done something different than the previous batches... First of all I found a local honey supplier to get my honey from, absolutely delicious honey. The other batches I used 15lbs store bought honey 1 pck champagne yeast, 1tspn yeast energizer.
This time I am using 20lbs raw honey, 1 pck D-47 Lavlin yeast, 2tspns yeast energizer, the rest water. The type of energizer I'm using came from a brewing supply store here local and is supposed to be a superior mix of energizer. The rest is drinking water.
I know this is a ton of honey for a batch between 5-6gal, but I want it to finish sweet.
Mead is in secondary fermentation right now and bubbling about once or twice every 15 seconds. I am now in the 8-9th day of fermentation.
Here are my questions:
1.Would this be considered a slow or sluggish fermentation? It was much much faster during the first 4-5 days bubbling 2-3 times every 10 seconds.
2.Is this so much honey that it will destroy the yeast or stall the fermentation before the yeast has done all it can?
3.At a temperature in the 70*-74* range when would you rack this mead for the first time.
When I started the mead I did not take spec gravity reading, however I took a reading 2 days ago and the potential alcohol reading was 13%.
This time I am using 20lbs raw honey, 1 pck D-47 Lavlin yeast, 2tspns yeast energizer, the rest water. The type of energizer I'm using came from a brewing supply store here local and is supposed to be a superior mix of energizer. The rest is drinking water.
I know this is a ton of honey for a batch between 5-6gal, but I want it to finish sweet.
Mead is in secondary fermentation right now and bubbling about once or twice every 15 seconds. I am now in the 8-9th day of fermentation.
Here are my questions:
1.Would this be considered a slow or sluggish fermentation? It was much much faster during the first 4-5 days bubbling 2-3 times every 10 seconds.
2.Is this so much honey that it will destroy the yeast or stall the fermentation before the yeast has done all it can?
3.At a temperature in the 70*-74* range when would you rack this mead for the first time.
When I started the mead I did not take spec gravity reading, however I took a reading 2 days ago and the potential alcohol reading was 13%.