Problematic Mead - Page 2 - Home Brew Forums

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

Reply
 
Thread Tools
Old 07-03-2012, 03:09 PM   #11
Golddiggie
HBT_SUPPORTER.png
 
Golddiggie's Avatar
Recipes 
 
Dec 2010
Posts: 11,995
Liked 492 Times on 428 Posts


The Fermax label gives dosage per gallon of must. I've had solid results using that dosage level even on very high OG musts. Do what you must to get your must to ferment fully.
__________________
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 07-04-2012, 01:33 AM   #12
kaelmalakai
Recipes 
 
Jul 2012
Lethbridge, Alberta
Posts: 5

Am currently trying that starter recipe, and it's bubbling and smells nice and yeasty! Hopefully all goes well from here on out, thanks everyone, will let you know if it keeps going well!

 
Reply With Quote
Old 07-04-2012, 02:06 PM   #13
kaelmalakai
Recipes 
 
Jul 2012
Lethbridge, Alberta
Posts: 5

Well, it looks like the starter took hold and my mead is fermenting again! Just so I don't screw it up again, what am I looking for before I rack again? I don't want to follow my original instructions seeing as how they brought me nothing but misery... So some general steps and instructions from here on out would be greatly helpful!

 
Reply With Quote
Old 07-04-2012, 02:37 PM   #14
TheBrewingMedic
 
TheBrewingMedic's Avatar
Recipes 
 
Dec 2011
Stanfordville, NY
Posts: 651
Liked 27 Times on 27 Posts


Quote:
Originally Posted by kaelmalakai View Post
Well, it looks like the starter took hold and my mead is fermenting again! Just so I don't screw it up again, what am I looking for before I rack again? I don't want to follow my original instructions seeing as how they brought me nothing but misery... So some general steps and instructions from here on out would be greatly helpful!
Since it basically seems as if you are starting from the begining of the ferment....

First your hydrometer is your friend, don't consider racking again until you are able to take at least three readings a few days apart and they all are the same, thats the only definitive way to know youre done with fermentation and your mead is happy and ready to move.

Second, consider at least daily if not 2-3 times a day giving your must a good shake or stir for the first third of fermentation (based off of hydro readings) or if not feeling like doing the math at least the first few days, this will get rid of some of the CO2 and introduce some O2 which makes the yeast happy during the initial days of fermentation. releasing some of the CO2 also lets out some carbonic acid to help control the possible pH issue.

adding some nutrients when you reach that 1/3 break (or 3 days of aeration) can also be beneficial, give it one last really good stir or shake or you can end up with a geyser then mix the nutrient with a little warm water, add it and give it another quick mix, then leave it all be for awhile to finish out.
__________________
Watch and Listen to your Mead....It will tell you when the next step is.

 
Reply With Quote
Old 07-05-2012, 01:13 PM   #15
Matrix4b
Recipes 
 
Nov 2008
Posts: 641
Liked 42 Times on 36 Posts


If the acidity is to high you may wish to try some acid balancer: Calcium Carbonate, I believe. 1 teaspoon should bring it back down. I had the problem of my mead not starting with a thick blueberry I had. I redosed it with yeast and not go. I racked it and it started right up. Just needed to be moved around a bit and degased. So hopefully that's all you need. I would try that before you go messing too much with it.

Matrix

 
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