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Old 02-06-2012, 04:55 AM   #11
seabeemech1970
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Aug 2011
Virginia Beach, VA
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In a carboy

 
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Old 02-06-2012, 05:39 AM   #12
tweake
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Oct 2010
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wait till ferment is finished and the yeast drops. then rack it off the yeast.

 
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Old 02-06-2012, 06:30 AM   #13
seabeemech1970
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Aug 2011
Virginia Beach, VA
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Does it sound like everything is going good with my mead?

 
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Old 02-06-2012, 08:12 AM   #14
tweake
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hard to say if everything is good or not but i do not think it matters as it fairly late to do anything.
best thing is to let it finish.

 
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Old 02-13-2012, 02:40 PM   #15
seabeemech1970
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Aug 2011
Virginia Beach, VA
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Ok I took a measurement last my mead is at 1.010. I'm thinking I need to transfer it to a secondary and give it some sorbate and such to stop it the abv is 15.1. What do you guys think?

 
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Old 02-14-2012, 06:59 AM   #16
seabeemech1970
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Aug 2011
Virginia Beach, VA
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I'm still unclear about adding sorbate. Should I add it when I transfer it to secondary or when I bottle it?

 
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Old 02-15-2012, 02:49 AM   #17
seabeemech1970
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Aug 2011
Virginia Beach, VA
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Just racked my mead into a secondary. Tasted it and seemed a little dry. SG was 1.009. When should I add sorbate

 
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Old 02-15-2012, 04:28 AM   #18
fatbloke
 
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It's normal to leave it be at this stage. Test gravity twice a week, when you've had 3 identical readings its finished, then you rack it off the lees then add sulphite and sorbate (not just sorbate on its own) and let it clear.
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Old 02-15-2012, 02:42 PM   #19
seabeemech1970
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Aug 2011
Virginia Beach, VA
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Quote:
Originally Posted by fatbloke
It's normal to leave it be at this stage. Test gravity twice a week, when you've had 3 identical readings its finished, then you rack it off the lees then add sulphite and sorbate (not just sorbate on its own) and let it clear.
When I transferred it I tasted it and it seemed very dry especially when I compared it to a taste of chaucer. I have about a half pint of sourwood I'm holding back to backsweeten. I'm trying to aim for a semi sweet mead. Got any advice

 
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Old 02-15-2012, 03:05 PM   #20
fatbloke
 
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Quote:
Originally Posted by seabeemech1970 View Post
When I transferred it I tasted it and it seemed very dry especially when I compared it to a taste of chaucer. I have about a half pint of sourwood I'm holding back to backsweeten. I'm trying to aim for a semi sweet mead. Got any advice
When I back sweeten with honey, I get it racked off the sediment once I'm happy that the ferment has finished. Then I hit it with sulphite and sorbate too stabilise it, the I mix the sweetening honey with water 50/50 then once I've taken a hydrometer reading, I add a little of the "syrup" (about 100 mls) and then stir it in gently, to make sure its properly mixed in. Then measure gravity again. I'd be aiming for between 1.010 and 1.020 as that's the area I like my meads. If you did that but have a little taste you'll find the point where you like the level of sweetness.

I do the sweetening at this point, because honey can cause a haze (protein I believe) and its a PITA to clear it only to get a haze and have to clear it a second time.

Then I just let it clear over time while its ageing......
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