So my first mead I accidentally let get oxidized. That was 5 years ago. I've learned a lot since then but right now I have a mead I am making that with no bubble activity is sitting at 1.030 from 1.095.
Granted I did use a refractometer as I didn't feel like dealing with a hydrometer after a long work day. I'm not sure if mead messes with a refractometer reading more than wine or not.
I know when it gets down to the complex sugars it can struggle.
Here's my notes if anyone can assist. I intend to sweaten it with meadowfoam honey and have a spice list to add to secondary but not if the gravity is this high.
5 lbs Busy Bee Clover Honey
1 can grape juice concentrate (Great Value)
2 gallons distilled water
Lavlin 71b yeast starter
OG 1.095
Bring to full boil, stirring frequently, and skim off protein scum
Cool in cold water bath
Add acid blend to a PH of 3.6
Add 1/2 tsp yeast nutrient blend
Pour back and forth into pots
Pour into 2.5 gallon fermentation bucket with airlock and add 2 crushed camden tablets.
Wait 24 hours
Pitch yeast starter
Fermented at 70 degrees F
I didn't take an acid reading today. I'm not sure how much mead swings either. It's the only thing I can think of besides trying another yeast or racking and letting it slow ferment until next summer lol
Granted I did use a refractometer as I didn't feel like dealing with a hydrometer after a long work day. I'm not sure if mead messes with a refractometer reading more than wine or not.
I know when it gets down to the complex sugars it can struggle.
Here's my notes if anyone can assist. I intend to sweaten it with meadowfoam honey and have a spice list to add to secondary but not if the gravity is this high.
5 lbs Busy Bee Clover Honey
1 can grape juice concentrate (Great Value)
2 gallons distilled water
Lavlin 71b yeast starter
OG 1.095
Bring to full boil, stirring frequently, and skim off protein scum
Cool in cold water bath
Add acid blend to a PH of 3.6
Add 1/2 tsp yeast nutrient blend
Pour back and forth into pots
Pour into 2.5 gallon fermentation bucket with airlock and add 2 crushed camden tablets.
Wait 24 hours
Pitch yeast starter
Fermented at 70 degrees F
I didn't take an acid reading today. I'm not sure how much mead swings either. It's the only thing I can think of besides trying another yeast or racking and letting it slow ferment until next summer lol