Hi everyone! I had a question about a mead I'm currently making.
I'm making my first mead (just like everyone else who starts threads in this forum) and I've decided to try making it a traditional sweet mead (also just like everyone else in this forum!).
I've got a 6 gallon batch with a total of 20 lbs of regular clover honey. I used Lalvin D47 for the yeast. I also added energizer and nutrient when I started (I added the amount recommended by the manufacturer). As of this weekend, it has been in primary for 4 weeks.
My OG was about 1.118. As of this weekend, it was down to about 1.070 (I pulled off the airlock because a bug managed to drown in it. I figured while I was in there, I may as well check the gravity). It's still fermenting; maybe the bubbling has gotten a bit weaker lately, but it's still going pretty strong.
So anyway, my problem comes from two rules of thumb that I was always told about making beer and cider:
1) Don't disturb the brew until primary is over, and
2) Don't let it sit on the lees for more than 5 weeks or so.
Now that I've gotten into week 5 with primary still going, I find these two rules clashing. My gut instinct is to leave it in until primary is done and I have the desired gravity and taste, since most of the yeast is probably still alive. But I also don't want a nice batch of decayed yeast to drink either.
Any thoughts?
Thank you!
I'm making my first mead (just like everyone else who starts threads in this forum) and I've decided to try making it a traditional sweet mead (also just like everyone else in this forum!).
I've got a 6 gallon batch with a total of 20 lbs of regular clover honey. I used Lalvin D47 for the yeast. I also added energizer and nutrient when I started (I added the amount recommended by the manufacturer). As of this weekend, it has been in primary for 4 weeks.
My OG was about 1.118. As of this weekend, it was down to about 1.070 (I pulled off the airlock because a bug managed to drown in it. I figured while I was in there, I may as well check the gravity). It's still fermenting; maybe the bubbling has gotten a bit weaker lately, but it's still going pretty strong.
So anyway, my problem comes from two rules of thumb that I was always told about making beer and cider:
1) Don't disturb the brew until primary is over, and
2) Don't let it sit on the lees for more than 5 weeks or so.
Now that I've gotten into week 5 with primary still going, I find these two rules clashing. My gut instinct is to leave it in until primary is done and I have the desired gravity and taste, since most of the yeast is probably still alive. But I also don't want a nice batch of decayed yeast to drink either.
Any thoughts?
Thank you!