Problematic Mead - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Problematic Mead

Reply
 
Thread Tools
Old 07-02-2012, 11:21 PM   #1
kaelmalakai
Recipes 
 
Jul 2012
Lethbridge, Alberta
Posts: 5


We started our first batch of mead, and screwed up somewhere, and the fermentation didnt start... so we reintroduced new yeast and managed to get it started... kinda. In a 5 gallon batch we went from our OG of 1.1 and now, after fermentation seems to have finished, we're at 1.07... It seems to me that our fermentation didnt occur properly or...

I dont know if any users have any suggestions as to how to proceed? Should we dump the batch and start again or add more yeast/nutrient?

 
Reply With Quote
Old 07-02-2012, 11:47 PM   #2
TheBrewingMedic
 
TheBrewingMedic's Avatar
Recipes 
 
Dec 2011
Stanfordville, NY
Posts: 651
Liked 27 Times on 27 Posts


Nope don't dump it yet, could you supply some more info? entire original recipe, types of nutrients, yeast strains, temperatures, and the steps you followed. there might be a simple solution or overlooked step that we might be able to help with.
__________________
Watch and Listen to your Mead....It will tell you when the next step is.

 
Reply With Quote
Old 07-03-2012, 02:58 AM   #3
derek81
Recipes 
 
Feb 2012
Posts: 184
Liked 2 Times on 1 Posts


Dump it into my house

 
Reply With Quote
Old 07-03-2012, 04:22 AM   #4
kaelmalakai
Recipes 
 
Jul 2012
Lethbridge, Alberta
Posts: 5

Will try to remember.... We went for a very simple recipe, about 18 lbs honey, with just under 5 gallons of water (5G-honey's volume) 1 packet of the D-47 yeast that had been prepared and let to soak as per packet instructions... 1 tbs of yeast nutrient(fermaid-k? something like that) and umm, some amount of acid blend, again amount per instructions. That sat in our primary for about 2 weeks around 24*c, and nothing happened. So we racked it back and forth to clear the old yeast, and added a packet of the Lalvin K1-V1116 Yeast right on top, again racking into a carboy after about 2 weeks. It bubbled some, and ive been watching it for about 3-4 weeks and it stopped doing anything. Today i checked SG and it was 1.07, and tastes like honey and water.

 
Reply With Quote
Old 07-03-2012, 07:20 AM   #5
fatbloke
 
fatbloke's Avatar
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,699
Liked 182 Times on 167 Posts


Acid before fermentation ?

I'd be checking the pH. If its below 3.0 you should be thinking of something to raise it above 3.5 and remember for future, that honey is already acidic enough, so acid should only be added for taste at bottling time.......
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 07-03-2012, 08:03 AM   #6
Insomniac
 
Insomniac's Avatar
Recipes 
 
Apr 2011
Oxford, UK
Posts: 683
Liked 6 Times on 6 Posts


I would also expect that racking it mid ferment at 2 weeks would be an issue, all you've done is take all your new yeast out again!

 
Reply With Quote
Old 07-03-2012, 12:32 PM   #7
kaelmalakai
Recipes 
 
Jul 2012
Lethbridge, Alberta
Posts: 5

Dang, well I was following the instructions of a local mead and wine maker as to acid and racking... It seems like he might have misled me... Is there a good way to restart fermentation? Or has has this batch had too much done to it to be saved?

 
Reply With Quote
Old 07-03-2012, 01:08 PM   #8
Insomniac
 
Insomniac's Avatar
Recipes 
 
Apr 2011
Oxford, UK
Posts: 683
Liked 6 Times on 6 Posts


You may be able to get it going again with some degassing and a bit of energiser and nutrient. If not you could make a yeast starter to replace the lost yeast.

 
Reply With Quote
Old 07-03-2012, 01:15 PM   #9
Golddiggie
HBT_SUPPORTER.png
 
Golddiggie's Avatar
Recipes 
 
Dec 2010
Posts: 11,995
Liked 491 Times on 427 Posts


If you only used 1tsp of nutrient to the must you need to add more. Normal dosage is 1tablespoon per gallon of must. Higher OG batches can need even more nutrients.

I would also recommend checking out the forums on the Got Mead web site for more, good, information. I also wouldn't trust anything the local yahoo tells you ever again.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
Reply With Quote
Old 07-03-2012, 03:03 PM   #10
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


Every must out there has the potential to be saved. Don't give up! Fermaid K is instructed to use 1 tsp per 5 gallons but in a high gravity must you may use up to 4 times as much nutrients. Take a wine whip, wire whisk or anything you can use to degas and whip up this bad boy and give it a go for a few minutes. After that add like 3 tsp of nutrients and whip a little more. If after 48 hours there is no sign of activity then make a starter with some fresh 1116 yeast.

Just mix the following:
2 cups water
1/2 cup honey
1/2 tsp of fermaid k
Then sprinkle the yeast on top. Cover with a paper towel and wait 6-12 hours. The starter will have a lot of activity after that time and will be obviously ready to pitch. Throw that in and you should be good. Signs of fermentation should be seen within 24 hours.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 42 07-08-2016 04:54 AM
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 39 03-24-2016 09:58 PM
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 65 09-06-2015 08:47 PM
Mead Judging - Question about sweet traditional mead jezter6 Mead Forum 5 01-20-2014 05:00 PM
Pasteurizing Mead Vs Campden Pellets in mead forces Mead Forum 11 03-16-2012 08:14 PM


Forum Jump