when do i transfer? - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > when do i transfer?

Reply
 
Thread Tools
Old 08-05-2007, 09:27 AM   #1
Dionysus42
Recipes 
 
Aug 2007
California (Usually North SF Bay Area)
Posts: 7


I started a batch of "Wassail" mead from Charlie Papazian's book Brewing Mead (in case anyone else has read it). It has been fermenting well for about a month now and I think its getting near ready to transfer. The book is kind of vague about the end of the fermentation. I said the mead would become fairly clear and from there I would needs to siphon it to a second carboy and let it sit for three more weeks or until the yeast settles again. My mead is kind of an amber clear right now. I have been monitoring the CO2 bubbles and rate of escape (I use a standard fermentation lock on a five gallon carboy). When it started the gas welled up in the water of the fermentation lock for 2 seconds and then escaped. Over the last month or so i have seen it change to 4 seconds, then 8, and just today 10. There are still plenty of bubbles flowing, but definitely less than before. My main question here is; Should there be no CO2 bubbles when I transfer, is that the proper time? Also, really how clear should the mead be?



 
Reply With Quote
Old 08-05-2007, 01:46 PM   #2
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,576
Liked 148 Times on 139 Posts


I'd wait until it is down to twice a minute. It will continue fermenting and clearing in the secondary, maybe as long as 6 months.


__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 08-06-2007, 12:17 AM   #3
mgayer
Recipes 
 
May 2007
Montgomery, Alabama
Posts: 292
Liked 4 Times on 2 Posts


There are several schools of thought on racking. For years I have been racking about once a month. Maybe more because I was shown that way. But with the last 2 batches I have not been racking the same way. I now know a a couple brewers that don't rack very much at all. So I would say no sooner than 30 days, but check your gravity.

Really Mead can and should be crystal clear. Before I bottle I do a light test with high intensity light with the vial I do the hydrometer test in. Shine the light through it and look at it with a white back ground (white paper works). It should shine.
__________________
Lost Knight Cellers
Mark


In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Mead
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone

 
Reply With Quote
Old 08-06-2007, 03:04 PM   #4
DrunkTrucker
 
DrunkTrucker's Avatar
Recipes 
 
Sep 2006
phoenix
Posts: 286
Liked 2 Times on 1 Posts


Ive got a mead ive had going for almost a year. I think i racked it a total of three or four times. I racked it the other day and it didnt start fermenting so i think its about done. Now I get to try bottling wine for the first time soon.

 
Reply With Quote
Old 08-06-2007, 08:10 PM   #5
mgayer
Recipes 
 
May 2007
Montgomery, Alabama
Posts: 292
Liked 4 Times on 2 Posts


I would check the gravity every couple of days for a week to insure it is finished. I do believe as long as it been that it would be done but checking is always the best bet. A lot of times it is just throwing off the CO2 that is suspended after the 6 month period.

Best of luck in your bottling! I would use a bottling wand/cane on the first few batches. I still like to use them as it puts it to the correct level and saves me from splashing and wasting precious ounces!
__________________
Lost Knight Cellers
Mark


In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Mead
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone

 
Reply With Quote
Old 08-20-2007, 08:16 PM   #6
Dionysus42
Recipes 
 
Aug 2007
California (Usually North SF Bay Area)
Posts: 7

Thanks everyone, I appreciate the advice.

 
Reply With Quote
Old 09-04-2007, 04:22 AM   #7
67coupe390
 
67coupe390's Avatar
Recipes 
 
Nov 2006
Waukesha, Wisconsin
Posts: 509
Liked 5 Times on 5 Posts


Good thread!! I'm new to mead and want to thank everyone that answers the tough questions.
__________________
Coupe 390

 
Reply With Quote
Old 09-04-2007, 07:06 PM   #8
malkore
 
malkore's Avatar
Recipes 
 
Jun 2007
Nebraska
Posts: 6,922
Liked 37 Times on 35 Posts


the main purpose of racking (besides clarifying) is to get it off the yeast before it autolyzes. about 1 month in primary on average, or when its truly done fermenting.
a lot less yeast in secondary so its more 'stable'.
if you put it to tertiary and saw no yeast sediment after a month, I think its safe to say its not going to get any off flavors from yeast die-off...you could bulk age quite some time this way if necessary.


__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Keg to Keg transfer? OrlandoHomeBrewer Bottling/Kegging 24 08-02-2010 04:02 PM
American Wheat: To transfer or not to transfer? Porterrific Fermentation & Yeast 7 09-21-2009 07:20 PM
CO2 Transfer eager_brewer Bottling/Kegging 6 01-26-2009 11:36 PM
Can I transfer again? B-rad Winemaking Forum 4 12-15-2008 01:08 PM
Can I transfer? buzzbee Mead Forum 3 12-31-2007 04:30 PM


Forum Jump