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Old 11-27-2012, 12:26 PM   #11
RIC0's Avatar
Oct 2012
On my Wifes $hitlist in Indiana
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My first batch is almost a month old and it's still fermenting nicely. Simple batch like you have. I"m thinking 6+ weeks before it goes from one carboy to the next. But ONLY if it's completed fermenting. I don't see it going in a bottle for 2 more months.

One thing about mead is it takes lotsa time to get were it needs to be.
*** Possum Trot Brewery ***

Beer Primary - Butthead Belgian
Beer Secondary - Belgian Tripel

Bottled - Big Breakfast Stout - Belgian IPA - Butthead Belgian White - Redneck Red - Moose Drool - Dirty Dubbel

Mead Primary - Nuttin
Bottled - Strawberry Trainwreck - Orange Spice - Blueberry Trainwreck

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Old 11-28-2012, 02:20 AM   #12
Feb 2011
suburb of Louisville, KY
Posts: 1,743
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Originally Posted by JustinG60
Hopefully not being too bi of a pain here... I expected to rack tomorrow so 2 days ago I put a hydrometer to it and got 1.03. I sealed it back up and checked and again got a reading of 1.030. Seems a little high to be finished, or so I have read. Is this bad? Or wrong? Finished and ready to put into a carboy?
You can transfer from primary (which I NEVER) apply an airlock to when making mead/wine, and when OG has dropped by 2/3 I transfer to carboy and apply airlock. I never use airlock activity as a monitor because I have had some yeasts that simply do not cause a lot of activity. Plus mead as compared to wine can take a bit longer to hit the end of fermentation. I really do not worry about it because I know I will be bulk aging. If I have a high gravity OG, greater than 1.110, I never use all that fermentable up front since it simply stresses the yeast out. The honey is fed in planned increments. If I want to know what is going on I use my hydrometer. No issues in three years.
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