TandemTails
Well-Known Member
So I might have gotten a little overzealous and made a 3 gallon batch of some spiced cyser. The problem? I added all the spices to primary (cinnamon, vanilla, cloves, ginger, nutmeg) but then read that this can cause some really funky and off flavors and everyone suggested adding spices to secondary.
Well, In order to prevent the spices from sitting too long during primary and causing off flavors, I just racked it to secondary after 3 weeks of primary fermentation. The OG was 1.138 and the SG at racking time was 1.021. I'm not sure if this is normal or not (Seems like the SG should have been lower).
Anyway, will the fermentation pick back up after a couple days or have I essentially stalled my mead and it's going to stay around 1.02?
On a side note, the flavor wasn't too terrible. It was definitely ginger and clove heavy. I'm assuming those flavors will mellow out as it sits for the next few months in secondary.
Well, In order to prevent the spices from sitting too long during primary and causing off flavors, I just racked it to secondary after 3 weeks of primary fermentation. The OG was 1.138 and the SG at racking time was 1.021. I'm not sure if this is normal or not (Seems like the SG should have been lower).
Anyway, will the fermentation pick back up after a couple days or have I essentially stalled my mead and it's going to stay around 1.02?
On a side note, the flavor wasn't too terrible. It was definitely ginger and clove heavy. I'm assuming those flavors will mellow out as it sits for the next few months in secondary.
) Do a gravity/taste test down the road......if, after a length of time it seems to have lost some flavor, you can always add more...just let it be for now....start another batch to take your mind off of this one !!! There is the initial investment in multiple fermentation vessels to take into account, but...having several batches in the pipeline at different stages helps with developing patience.
