Hey Y'all,
I've picked the brains of my local homebrewers with no solution/explanation for my problem. Simply stated, my problem is that fermentation is very slow, and my mead is fully carbonated (like champagne...not the amount to be expected).
Ingredients:
4.25 Gallons water
1 Gallon Honey
1lb lactose
5 campden tablets
Lalvin RC 212 (yeast)
Fermaid K (yeast energizer)
Original Gravity: 1.100
Current Gravity: 1.080
Pitching Date 2/28/15
Current Date 3/10/15
Directions:
1. Bring 2.25 gallons of water to 160 degrees F
2. Add 1 gallon honey and stir until diffused
3. Add lactose at flameout
4. Add 2 gallons cold water
5. Put in carboy
6. Crush campden tablets and dissolve in small amount of water, then add to must.
7. Wait 24 hours
8. Aerate (I shook the hell out of my carboy
9. Pitch yeast and fermaid k
The only explanation i've received is that its possible that the lactose traps the CO2 in the mead instead of letting it escape through the airlock...
Any ideas? Any questions?
Thank you for your time.
I've picked the brains of my local homebrewers with no solution/explanation for my problem. Simply stated, my problem is that fermentation is very slow, and my mead is fully carbonated (like champagne...not the amount to be expected).
Ingredients:
4.25 Gallons water
1 Gallon Honey
1lb lactose
5 campden tablets
Lalvin RC 212 (yeast)
Fermaid K (yeast energizer)
Original Gravity: 1.100
Current Gravity: 1.080
Pitching Date 2/28/15
Current Date 3/10/15
Directions:
1. Bring 2.25 gallons of water to 160 degrees F
2. Add 1 gallon honey and stir until diffused
3. Add lactose at flameout
4. Add 2 gallons cold water
5. Put in carboy
6. Crush campden tablets and dissolve in small amount of water, then add to must.
7. Wait 24 hours
8. Aerate (I shook the hell out of my carboy
9. Pitch yeast and fermaid k
The only explanation i've received is that its possible that the lactose traps the CO2 in the mead instead of letting it escape through the airlock...
Any ideas? Any questions?
Thank you for your time.