I'm looking for some thoughts/wisdom from you experienced mead makers...
I've been brewering beer for a few years now, and thought I'd try my hand at mead.
I used the following recipe for a 3 gallon batch:
10 lb Clover Honey
9 tsp Acid Blend
3 tsp yeast nutient
1.5 tsp yeast energizer
2 packets of Lalvin EC-1118 yeast
I mixed everything but the yeast together, brought the volume to ~3 gallons, and added 3 campden tablets dissolved in water. 24 hours later I pitched the yeast. This was in late December.
At the end of January, the gravity was down to 1.044. I racked to secondary, and added another packet of yeast, and topped up the volume.
I checked the hydrometer reading yesterday. It was 1.036, which is about the same, once corrected for the water I added.
The mead is still cloudy, and the airlock is still bubbling once in a while. I tasted the hydrometer sample. It was still sweet, and with a slight twang.
I've got some questions:
1.) How do I get my fermentation to finish?
2.) Is that twang from the acid or should I be concerned about an infection? (I've never had an infected beer...)
3.) Should I just relax and let it ferment it out, however long it takes?
Thanks.
I've been brewering beer for a few years now, and thought I'd try my hand at mead.
I used the following recipe for a 3 gallon batch:
10 lb Clover Honey
9 tsp Acid Blend
3 tsp yeast nutient
1.5 tsp yeast energizer
2 packets of Lalvin EC-1118 yeast
I mixed everything but the yeast together, brought the volume to ~3 gallons, and added 3 campden tablets dissolved in water. 24 hours later I pitched the yeast. This was in late December.
At the end of January, the gravity was down to 1.044. I racked to secondary, and added another packet of yeast, and topped up the volume.
I checked the hydrometer reading yesterday. It was 1.036, which is about the same, once corrected for the water I added.
The mead is still cloudy, and the airlock is still bubbling once in a while. I tasted the hydrometer sample. It was still sweet, and with a slight twang.
I've got some questions:
1.) How do I get my fermentation to finish?
2.) Is that twang from the acid or should I be concerned about an infection? (I've never had an infected beer...)
3.) Should I just relax and let it ferment it out, however long it takes?
Thanks.