hman0217
Member
Hello friends
Just getting back into brewing after a 13-year hiatus and am new to the meadmaking world.
I just started my second mead. Rather than pitch fresh yeast, I did this by using two-week old must & lees from my first mead - a low gravity session mead - added to a fresh batch of honey and water. Thing is I grossly miscalculated and instead of my intended 11% ABV target, we're looking at breaking 15%. The SG for this batch would be the equivalent of 1.136 if I'd started fresh. The Safale US-05 isn't going to finish this off from what I've researched.
So...my plan is to add EC-1118 to make sure I can finish this off. My question is when should I add it?
My understanding is that the drawback of EC-1118 is the large amount of fusels it creates, which would make me inclined to add it once the Safale has just about crapped out, perhaps in a generous amount of fresh must.
But I also don't want to wait too long while the Safale lees is breaking down creating off flavors. Which would make me more inclined to add it exactly two weeks from when fermentation kicked off, regardless of OG
I would like to hear your thoughts please
Thanks
Just getting back into brewing after a 13-year hiatus and am new to the meadmaking world.
I just started my second mead. Rather than pitch fresh yeast, I did this by using two-week old must & lees from my first mead - a low gravity session mead - added to a fresh batch of honey and water. Thing is I grossly miscalculated and instead of my intended 11% ABV target, we're looking at breaking 15%. The SG for this batch would be the equivalent of 1.136 if I'd started fresh. The Safale US-05 isn't going to finish this off from what I've researched.
So...my plan is to add EC-1118 to make sure I can finish this off. My question is when should I add it?
My understanding is that the drawback of EC-1118 is the large amount of fusels it creates, which would make me inclined to add it once the Safale has just about crapped out, perhaps in a generous amount of fresh must.
But I also don't want to wait too long while the Safale lees is breaking down creating off flavors. Which would make me more inclined to add it exactly two weeks from when fermentation kicked off, regardless of OG
I would like to hear your thoughts please
Thanks
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