I'm a beginner mead maker in Iceland, just on my second batch. My first try was sort of a trial by fire as I decided to learn from mistakes rather than get dizzy from an overload of differing information out there. Alas I am here looking for some tips.
For my second try I'm doing pretty much the same as the first, using a gallon carboy with your standard bubbler airlock and using lalvin ec-1118 yeast (the only thing I can get my hands on where I'm at), but different type of honey this time around. Now this time I got an OG reading, unlike my rookie mistake first time. With an OG of 1.110, which I thought might be a bit high but thought the 1118 could handle it, and 7 days in it's almost stopped bubbling and has a 1.090 reading now. I realise it's quite soon in the process to be worrying, but my first batch had much more activity.
So here's my question: Should I feed it more sugars or should I add more yeast? It's pretty sweet as it is so I'm leaning towards the yeast being the issue.
Bonus question: Is it ever too late to add solids such as raisins and orange peel?
I'm hoping to create something that is somewhere between 7-11% alcohol and has a bubbly semi sweet texture. If anyone has tips or recipes towards that, I'd be greatful for the help.
Happy brewing!
For my second try I'm doing pretty much the same as the first, using a gallon carboy with your standard bubbler airlock and using lalvin ec-1118 yeast (the only thing I can get my hands on where I'm at), but different type of honey this time around. Now this time I got an OG reading, unlike my rookie mistake first time. With an OG of 1.110, which I thought might be a bit high but thought the 1118 could handle it, and 7 days in it's almost stopped bubbling and has a 1.090 reading now. I realise it's quite soon in the process to be worrying, but my first batch had much more activity.
So here's my question: Should I feed it more sugars or should I add more yeast? It's pretty sweet as it is so I'm leaning towards the yeast being the issue.
Bonus question: Is it ever too late to add solids such as raisins and orange peel?
I'm hoping to create something that is somewhere between 7-11% alcohol and has a bubbly semi sweet texture. If anyone has tips or recipes towards that, I'd be greatful for the help.
Happy brewing!