Ok, so, I have a blueberry mead that I started about a month ago. Last week, I racked it for the first time, admittedly that was mostly because I was worried about the blueberries spoiling as people had indicated that they might. In the last 8 or so days, the bubbling has almost completely stopped (one bubble every minute or so), and it's really starting to clear up, with a substantial amount of lees having collected when compared to the first time I racked. At this point I was considering racking it a second time and doing a taste test. The issue with the blueberry (my first batch), is that I neglected to take an initial gravity reading, so I have nothing to compare it to. I am a little uncertain how to proceed from here. What I do know is that I lose a certain amount of mead every time I rack it, so I don't want to do that too many more times before I bottle. I would appreciate any thoughts you all have, and I look forward to the usual knowledgeable folks here fixing my craziness.
Edit: I did take a gravity reading when I racked it the first time which was 1.085, and I just took a gravity reading today, and it dropped to a flat 1. I am assuming this means that they're basically no sugars left to ferment, but I have been wrong plenty in the past when I assume.
Edit 2: It's also distinctly possible I am remembering the wrong gravity reading, and that the 1.085 is for my 3x 1 gallon batches I started 2 weeks ago. I really need to make labels and take better notes, but I guess that's part of the learning curve. Either way, with a 1.000 gravity reading... is it even possible to ferment any more?
Edit: I did take a gravity reading when I racked it the first time which was 1.085, and I just took a gravity reading today, and it dropped to a flat 1. I am assuming this means that they're basically no sugars left to ferment, but I have been wrong plenty in the past when I assume.
Edit 2: It's also distinctly possible I am remembering the wrong gravity reading, and that the 1.085 is for my 3x 1 gallon batches I started 2 weeks ago. I really need to make labels and take better notes, but I guess that's part of the learning curve. Either way, with a 1.000 gravity reading... is it even possible to ferment any more?
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