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Old 01-15-2013, 06:57 PM   #1
pritch05
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Default pumpkin mead

I started a batch 2 weeks ago. Just a 2 gallon batch, it started bubbling the next day but after about a week and a half it has stopped. I am thinking of shaking it back up add some yeast nutrient and pitch another batch of must. I am open to suggestions or ideas. Thanks.


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Old 01-15-2013, 10:37 PM   #2
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It's probably fine. Once the glucose is digested by the yeast, they started to work on the harder-to-digest sucrose, which takes longer and will not result in very many airlock bubbles. You should take a gravity reading, and then another in a week, to be certain.


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Old 01-16-2013, 12:42 AM   #3
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Would it hurt to add more yeast and energizer?
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Old 01-16-2013, 12:48 AM   #4
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It might... you don't need to add more yeast and energizer if the mead is fine. Did you take an original gravity reading? What is the current gravity?
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Old 01-16-2013, 03:09 AM   #5
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I didn't take an original measurement, but now it's a little below 1.0 like a .998. I don't understand what that means.
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Old 01-16-2013, 03:13 AM   #6
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It means its fermented all the sugar and is now dry.
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Old 01-16-2013, 07:06 AM   #7
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Yeah, you're fine. Leave it alone, you have successfully fermented it to completion, now you let it age.
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Old 01-16-2013, 04:31 PM   #8
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How long should I wait before I rack it?
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Old 01-26-2013, 08:00 AM   #9
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I am ready to rack it to the secondary I want to put it on more pumpkin and vanilla, and I figure another 2 pounds of honey. Should I add yeast nutrient? Will the fermentation start up on it's own again?
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Old 01-27-2013, 03:59 PM   #10
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Quote:
Originally Posted by pritch05 View Post
I am ready to rack it to the secondary I want to put it on more pumpkin and vanilla, and I figure another 2 pounds of honey. Should I add yeast nutrient? Will the fermentation start up on it's own again?
In most cases, your answer will be that as long as there are viable yeast in a hospitable environment available then they should kick up the ferment again. Too much nutrient can have a detrimental effect and it is only added at certain times, so my answer would likely be no to that.

Whwn did you start the original must and what was your recipe, including yeast?

Do you have a smaller carboy, far too much headspace?


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