Hello, this is my second batch of my homebrewing hobby and this is my recipe
Oct 15 Traditional batch 2 (2L)
honey - 570 ml/1022g
water - 1500 ml
Yeast - Mangrove jack MO5 ~2.5g
initial gravity - 1.100
week 2 - 0.992
So I was the guy who posted My mead stopped bubbling after day 5 and there is no activity inside currently and I studied a lot and I tried another batch and my main focus was setting the temperature right because I thought that was the main reason that my first batch for so messed up ( i got soo many off flavors (fusels?) because of fermenting at 35 C)
So this time, I fermented this carboy inside a vessel of cold water (Temp ranges were from 6C - 29C and i changed waters when it reached 29+C)
this resulted in my carboy staying around 15C+ to >31C (it took around 8 hrs for my mead to go from the lowest and highest temp mentioned)
because of this fermentation happened very slowly and i was able to see activity inside till day 10.
Here is where I need help with
So as there was a constant change in temperatures I am worried if it could have produced stuff other than just alcohol (ethanols,fusels, etc) because I am surprised that I was able to achieve this SG by just regulating the temperature a lot (because i thought temp was the main reason my 1st batch messed up)
and also I have another question, even after 14 days in the primary with an SG of 0.992, but I do not yet see any clarity (my first batch was also very blurry)
so guys, what are your thoughts on this? did I do everything right or should I look out for something?
Oct 15 Traditional batch 2 (2L)
honey - 570 ml/1022g
water - 1500 ml
Yeast - Mangrove jack MO5 ~2.5g
initial gravity - 1.100
week 2 - 0.992
So I was the guy who posted My mead stopped bubbling after day 5 and there is no activity inside currently and I studied a lot and I tried another batch and my main focus was setting the temperature right because I thought that was the main reason that my first batch for so messed up ( i got soo many off flavors (fusels?) because of fermenting at 35 C)
So this time, I fermented this carboy inside a vessel of cold water (Temp ranges were from 6C - 29C and i changed waters when it reached 29+C)
this resulted in my carboy staying around 15C+ to >31C (it took around 8 hrs for my mead to go from the lowest and highest temp mentioned)
because of this fermentation happened very slowly and i was able to see activity inside till day 10.
Here is where I need help with
So as there was a constant change in temperatures I am worried if it could have produced stuff other than just alcohol (ethanols,fusels, etc) because I am surprised that I was able to achieve this SG by just regulating the temperature a lot (because i thought temp was the main reason my 1st batch messed up)
and also I have another question, even after 14 days in the primary with an SG of 0.992, but I do not yet see any clarity (my first batch was also very blurry)
so guys, what are your thoughts on this? did I do everything right or should I look out for something?