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Old 06-08-2013, 02:13 AM   #1
machinist09
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So I made a plain oaked mead that I began on March 24, 2012 with an OG of 1.096. By July 13, 2012 I had an SG of 1.004, after I re-pitched yeast in April after a stalled fermentation early on. I fermented until it stopped. I filtered it on February 1, 2013 onto 1/4 tsp of Potassium Metabisulphite, and bottled on Feb 2, 2013. The first 10 bottles or so have been great, in perfect condition. I am drinking a bottle now, and there is a bit of sediment in the bottle, and it is fairly sparkling. I checked the balance of my bottles, and they are all beginning to show sediment. The temp in the room is fairly consistent at about 15* C. All signs point to fermentation, and if it looks like a duck and quacks like a duck, then it probably is a duck. I thought I did everything right. Is there any explain action for this? Could the potassium sorbate be that important even when something is left to ferment for over 10 months? Thanks guys. This has been my first mead, and a great success until now.

 
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Old 06-08-2013, 02:19 AM   #2
lumpher
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if there was infection, yes, it's possible. the only bottle-bombs i ever had years ago was a porter that had been in the bottle 6 months
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Old 06-08-2013, 02:22 AM   #3
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How many gallons of mead and how much sulphides did you use?
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Old 06-08-2013, 02:52 AM   #4
machinist09
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Sorry, 5 gallon batch, 15lbs of honey. 1/4 tsp of metabisulphite after #2 filter. Taste is still great once the gas comes out. Before that, it's just gassy and that takes some of the taste out.

 
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Old 06-08-2013, 05:18 AM   #5
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What was missing from your description seems to be those two magic words.......

Potassium Sorbate.

Never to be used on its own of course, but in conjunction with the sulphites would likely have done the trick..........

You don't say what yeast you used but all the time there's room in the tolerance for further fermentation and even the smallest amount of residual sugars, correct stabilisation should be carried out.......
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Old 06-08-2013, 11:40 AM   #6
saramc
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Was your F.G. 1.004 or did it drop lower? If it was anything other than dry, you still had fermentables in play. Mead is notorious for taking abnormal amount of time to drop those final points.
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Old 06-08-2013, 03:02 PM   #7
machinist09
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To be honest, I kind of assumed that 1.004 was the final gravity. It was consistent for a couple of weeks, and given the higher ABV, I figured that was it. I also was under the impression that filtering would remove any yeast. But why start now?

 
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Old 06-08-2013, 04:27 PM   #8
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Quote:
Originally Posted by machinist09 View Post
To be honest, I kind of assumed that 1.004 was the final gravity. It was consistent for a couple of weeks, and given the higher ABV, I figured that was it. I also was under the impression that filtering would remove any yeast. But why start now?
Have you rechecked a SG to see if it has dropped? If it is a referment now who knows what triggered it, but this would not be the first one that has happened even this far out. FWIW, 0.003 is a great SG to bottle at for a sparkling-in-progress! And unfortunately many are under the impression that filtering removes live cells, but even with absolute filtration you have to make a few runs and hope you got them all.
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Old 06-08-2013, 04:31 PM   #9
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I've had gravity at .992 before, so 1.004 may be dry for a beer, but not the same for wine/mead.

Also the number 3 filters are used for sterilization, so to speak, but those shouldn't be solely relied upon when adding sulfite/sorbate is so simple.

 
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Old 06-08-2013, 04:34 PM   #10
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Quote:
Originally Posted by machinist09 View Post
To be honest, I kind of assumed that 1.004 was the final gravity. It was consistent for a couple of weeks, and given the higher ABV, I figured that was it. I also was under the impression that filtering would remove any yeast. But why start now?
At 1.004, it wasn't done. With an OG of 1.096, it should have stopped at .990. I don't know why it restarted when it did, but unless you did a "sterile filtration" with a .5 micron pad, the yeast would have remained in the mead.
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