trumpetbeard
Well-Known Member
Hi All,
I've been brewing beer for awhile and last weekend I decided to try brewing my first mead. Fermentation took off like crazy, but this morning I woke up to a truly putrid rotten egg smell coming out of the carboy.
I thought it might be "rhino farts" like one expects from some lager yeasts, but after doing some research I fear I may have the dreaded HS2.
I've already "splash racked" the mead 5-6 times, and after an hour the stink is back. What are my options at this point to salvage the mead? I've read that adding yeast nutrient may help (gravity this afternoon was down to 1.070 from 1.100 this afternoon), but between work and school a trip to the LHBS during the week is not possible. Could I wait until the weekend, recheck gravity and add nutrient accordingly? Is this something that will fade with time or will it only get worse?
Any help is greatly appreciated.
Recipe, if it helps:
8 pounds clover honey
2 liters white wine concentrate
2 packets Red Start Pasteur Champagne
OG ~1.100-1.110 (sample was poorly mixed)
I've been brewing beer for awhile and last weekend I decided to try brewing my first mead. Fermentation took off like crazy, but this morning I woke up to a truly putrid rotten egg smell coming out of the carboy.
I thought it might be "rhino farts" like one expects from some lager yeasts, but after doing some research I fear I may have the dreaded HS2.
I've already "splash racked" the mead 5-6 times, and after an hour the stink is back. What are my options at this point to salvage the mead? I've read that adding yeast nutrient may help (gravity this afternoon was down to 1.070 from 1.100 this afternoon), but between work and school a trip to the LHBS during the week is not possible. Could I wait until the weekend, recheck gravity and add nutrient accordingly? Is this something that will fade with time or will it only get worse?
Any help is greatly appreciated.
Recipe, if it helps:
8 pounds clover honey
2 liters white wine concentrate
2 packets Red Start Pasteur Champagne
OG ~1.100-1.110 (sample was poorly mixed)