F.G rather high? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > F.G rather high?

Reply
 
Thread Tools
Old 08-23-2011, 08:23 PM   #1
EuDvine
Recipes 
 
Aug 2011
Centerville, KS
Posts: 22
Liked 2 Times on 2 Posts



This is my first post, and I'm new to brewing.
I bottled my first batch of orange mead about a month ago after racking once and letting it sit in the secondary for two months. I didn't have a hydrometer at the time of bottling, so I just assumed it was okay to bottle because it was clear and I couldn't see any bubbles in it anymore. But to the question: it's very very sweet, and I decided to check it with my new hydrometer today so I opened a bottle and took a reading of 1.020. Do you think the yeast just quit while there was still sugar left, or died, or what!? It was a gallon batch and I used three pounds of honey and one pack of Lalvin D-47. Would it make a difference on how much yeast I use in the beginning? Is it possible the alcohol killed the yeast before it was done converting the sugar?
Anything, I mean anything you can tell me about yeast and yeast/sugar ratios will be edifying to me.
Thankyou!


 
Reply With Quote
Old 08-23-2011, 08:37 PM   #2
jd3
 
jd3's Avatar
Recipes 
 
Apr 2011
, The Back of the Bus
Posts: 441
Liked 8 Times on 7 Posts


How long was it in the fermenter? That is high... A recipe for bottle bombs.

 
Reply With Quote
Old 08-24-2011, 02:29 AM   #3
EuDvine
Recipes 
 
Aug 2011
Centerville, KS
Posts: 22
Liked 2 Times on 2 Posts


A month in primary I think. And then another month and a half in secondary. They've been in bottles for around a month now and nothings exploded. I have some new batches that are done fermenting after only 17 days.

 
Reply With Quote
Old 08-24-2011, 12:35 PM   #4
fatbloke
 
fatbloke's Avatar
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,698
Liked 182 Times on 167 Posts


Recipe dependant. You say "orange mead", so I presume its the Joes Ancient Orange/JAO recipe.

So, if you stuck to the recipe and used bread yeast, then while its sweet, bread yeast is likely to have reached its tolerance and shouldn't start to referment.
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 08-24-2011, 03:20 PM   #5
Insomniac
 
Insomniac's Avatar
Recipes 
 
Apr 2011
Oxford, UK
Posts: 683
Liked 6 Times on 6 Posts


He does say he used D47.. which is more of a worry, but 4lb honey in a US gallon...

1.144 OG and 1.02 FG makes 16%, so it's possible it did give up.

 
Reply With Quote
Old 08-24-2011, 05:27 PM   #6
MedsenFey
Recipes 
 
Jan 2010
Florida
Posts: 1,034
Liked 16 Times on 16 Posts


If you used 3 pounds of honey in a gallon batch, your starting gravity was probably around 1.105. That suggests that your fermentation stuck. As a result, there is the possibility that the yeast may start up again in your bottles if the temp warms up, or if whatever triggers yeast decides to happen. If you have fermentation in bottles your mead may get pettilant (slightly bubbly), it may push corks out, or in worst-case cause bottle bombs. I would handle these bottles carefully, and if any of them start fermenting, I'd probably empty them all back into a carboy and stabilize before re-bottling.

For future batches, if they remain sweet, I'd strongly encourage you to stabilize them before bottling.

Medsen

 
Reply With Quote
Old 08-24-2011, 05:31 PM   #7
Insomniac
 
Insomniac's Avatar
Recipes 
 
Apr 2011
Oxford, UK
Posts: 683
Liked 6 Times on 6 Posts


Ah sorry misread the amount of honey!

 
Reply With Quote
Old 08-24-2011, 07:56 PM   #8
EuDvine
Recipes 
 
Aug 2011
Centerville, KS
Posts: 22
Liked 2 Times on 2 Posts


Quote:
Originally Posted by fatbloke View Post
Recipe dependant. You say "orange mead", so I presume its the Joes Ancient Orange/JAO recipe.

So, if you stuck to the recipe and used bread yeast, then while its sweet, bread yeast is likely to have reached its tolerance and shouldn't start to referment.
I did not use that recipe. I used one similar to this one http://www.stormthecastle.com/mead/f...ead-making.htm just using D-47 instead of Fleishmann's yeast.

So another question everybody: does yeast you put in your brew always finish around 1.000? Or is it random whether it finishes dry at 0.995 or sweet at 1.012 for example? Let me rephrase that: how to you control the sweetness?

 
Reply With Quote
Old 08-24-2011, 07:59 PM   #9
EuDvine
Recipes 
 
Aug 2011
Centerville, KS
Posts: 22
Liked 2 Times on 2 Posts


Quote:
Originally Posted by MedsenFey View Post
If you used 3 pounds of honey in a gallon batch, your starting gravity was probably around 1.105. That suggests that your fermentation stuck.

Medsen
Why do you suggest it's stuck? Please explain. I would like to learn as much about this as I can.

 
Reply With Quote
Old 08-24-2011, 08:45 PM   #10
Insomniac
 
Insomniac's Avatar
Recipes 
 
Apr 2011
Oxford, UK
Posts: 683
Liked 6 Times on 6 Posts


Those gravitys would only give an ABV of just over 11%, d47 is tollerent to at least 15 which implies it never finished.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Too high pH!!! eulipion2 Mead Forum 5 04-06-2013 02:32 PM
High Gravity shivalotus Mead Forum 8 12-30-2011 08:37 AM
High gravity mead enigma... Annubis Mead Forum 4 03-03-2011 05:18 AM
Renewed Fermentation and High ABV bredler Mead Forum 3 12-09-2009 09:37 PM
Mead Gravity still too High-Help! jrhammonds Mead Forum 14 07-10-2008 04:42 AM


Forum Jump