Hi everyone! I made a mistake and am looking forward to potentially fix it – just my hope.
Here is my case: yesterday I made batch of mead which should become a pineapple melomel in future... I used a “batch builder” to calculate needed amount of mead, Fermaid-O and Go-Ferm for certain ABV level and sweetness… When I measured SG before I added yeast slurry it was 1.500. Way too high! Now I realized that I had to remove certain volume of must and add some water to lower must’s gravity… I didn’t. I pitched the yeast and in 21 hours I can see only very-very weak bubbling…. Usual bubbling at this point of time is pretty vigorous. So… What I didn’t do when I had to, I am planning to do today: remove some must and replace with water. My questions for you are:
I was planning to go up to 18 ABV and have semisweet (1.015) mead
4 gallons batch
Room temperature 60F
16 pounds of honey
2 gallons of spring water
2 packets of Lalvin 1118 yeast
Go-ferm: 12.5g
Using TOSNA 2.0 protocol
I am looking forward to your suggestions, advices, help.... Thank you all!
Here is my case: yesterday I made batch of mead which should become a pineapple melomel in future... I used a “batch builder” to calculate needed amount of mead, Fermaid-O and Go-Ferm for certain ABV level and sweetness… When I measured SG before I added yeast slurry it was 1.500. Way too high! Now I realized that I had to remove certain volume of must and add some water to lower must’s gravity… I didn’t. I pitched the yeast and in 21 hours I can see only very-very weak bubbling…. Usual bubbling at this point of time is pretty vigorous. So… What I didn’t do when I had to, I am planning to do today: remove some must and replace with water. My questions for you are:
- Should I go this way or there are any other potential ways to fix it?
- If I go this way, should I add any extra amount of yeast? If I should, can I add different kind of yeast because I don't have same yeast at the moment?
I was planning to go up to 18 ABV and have semisweet (1.015) mead
4 gallons batch
Room temperature 60F
16 pounds of honey
2 gallons of spring water
2 packets of Lalvin 1118 yeast
Go-ferm: 12.5g
Using TOSNA 2.0 protocol
I am looking forward to your suggestions, advices, help.... Thank you all!