Airlock stops at Fermentation Day 10

[MightyMosin]

That D47 yeast has a relatively high alcohol tolerance of 15% and the fruits will likely restart fermentation if the mead isn't stabilized prior to the fruit additions.

 

[NightCrow713]

Would the pectic enzyme act as the stabilizer ?

If I add the fruit to start a 2nd fermentation....would the flavors be fermented out?

 

[bushpilot]

Would the pectic enzyme act as the stabilizer ?

If I add the fruit to start a 2nd fermentation....would the flavors be fermented out?

Pectic enzyme will help prevent pectic haze in the final product. It will not help stabilize.

For stabilization, use k-meta and k-sorb.

The fruit flavors will be present, even if it fermentation restarts.

 

[NightCrow713]

I have a date set to add the fruit on Jan 26th to do the 2nd fermentation but the jugs are still progressing in clarity ...Can I still add the fruit or Should I wait til the mead gets fully clear of the cloudiness?

 

[MightyMosin]

I wouldn't worry about clarity until after your fruit comes out of the mead as the fruit will likely muddy it up a bit. I am assuming that you will have already racked it off of what has settled to the bottom of primary fermentation.

At least 24 hours before adding your fruit you will want to stabilize. At least an hour before fruit, you want to add your pectic enzyme at a rate of just shy of 1/4 tsp per pound of fruit; ideally you do it by weight of .62g per pound of fruit and 1.55g per gallon of juice.

Stabilization amounts are based on pH for the K-Meta and pH along with alcohol level for the K-Sorbate.
Since we don't know your pH, I'll assume an initial pH of 3.9 that probably came down to the area of 3.6 after fermentation. Your alcohol ABV should be ~15.5 based on the readings you listed earlier.

For a pH of 3.6 you would add .322g of K-Meta to stabilize per gallon. If you went to .4g or .5g per gallon you would be covered up to a pH of 3.8. When/if you bottle, you would add ~ half that amount again prior to bottling. Ideally this would all be tested for exact amounts, but few of us have spent the $ for that hardware. It will likely be my next big purchase related to making mead.

At a pH of 3.6 the Sorbic Acid produced by the K-Sorbate will be ~91% effective (at 3 it is 98%, while 4 is 85%). At 15% ABV we want 25 mg/L of Sorbic Acid, which should be .2g of K-Sorbate per gallon; Adjusting for the effect of pH (91% effective) we will be at .23g. Now comes the fudging it portion... In my experience the calculated amount isn't always enough depending on how much yeast has not settled out when racked to secondary and I will generally add another .1 or .2 per gallon depending on my clarity and how long I left it to settle prior to racking to secondary.

 

[bushpilot]

All good advice from @MightyMosin . For the K-meta, if you are using Camden tablets, just use one per gallon.

 

[NightCrow713]

I wouldn't worry about clarity until after your fruit comes out of the mead as the fruit will likely muddy it up a bit. I am assuming that you will have already racked it off of what has settled to the bottom of primary fermentation.

At least 24 hours before adding your fruit you will want to stabilize. At least an hour before fruit, you want to add your pectic enzyme at a rate of just shy of 1/4 tsp per pound of fruit; ideally you do it by weight of .62g per pound of fruit and 1.55g per gallon of juice.

Stabilization amounts are based on pH for the K-Meta and pH along with alcohol level for the K-Sorbate.
Since we don't know your pH, I'll assume an initial pH of 3.9 that probably came down to the area of 3.6 after fermentation. Your alcohol ABV should be ~15.5 based on the readings you listed earlier.

For a pH of 3.6 you would add .322g of K-Meta to stabilize per gallon. If you went to .4g or .5g per gallon you would be covered up to a pH of 3.8. When/if you bottle, you would add ~ half that amount again prior to bottling. Ideally this would all be tested for exact amounts, but few of us have spent the $ for that hardware. It will likely be my next big purchase related to making mead.

At a pH of 3.6 the Sorbic Acid produced by the K-Sorbate will be ~91% effective (at 3 it is 98%, while 4 is 85%). At 15% ABV we want 25 mg/L of Sorbic Acid, which should be .2g of K-Sorbate per gallon; Adjusting for the effect of pH (91% effective) we will be at .23g. Now comes the fudging it portion... In my experience the calculated amount isn't always enough depending on how much yeast has not settled out when racked to secondary and I will generally add another .1 or .2 per gallon depending on my clarity and how long I left it to settle prior to racking to secondary.

Well Im adding the fruit for the 2nd fermentation as well as of course for the flavor and color.....so The 2nd fermentation of the fruit as advised by craft a brew takes 3+ wks more and then rack the mead

But im at crossroads w this stabilizing since that would prevent the 2nd fermentation

 

[MightyMosin]

If you want the fruit to ferment, then you do not use the K-Sorbate.

But never use the K-Sorbate without the K-Meta as some bacteria can feed on the Sorbic acid and give off a taste/odor of Geranium. I have never experienced it myself, but have read that it is fairly nasty.

 

[Maylar]

Well Im adding the fruit for the 2nd fermentation as well as of course for the flavor and color.....so The 2nd fermentation of the fruit as advised by craft a brew takes 3+ wks more and then rack the mead

But im at crossroads w this stabilizing since that would prevent the 2nd fermentation

If your gravity numbers are correct (1.120 start 1.000 finish) then the yeast have already reached their alcohol tolerance and there won't be any 2nd fermentation.

 

[bushpilot]

If your gravity numbers are correct (1.120 start 1.000 finish) then the yeast have already reached their alcohol tolerance and there won't be any 2nd fermentation.

I believe the fruit will add more water than sugar, and they will ferment.

 

[MightyMosin]

In addition, D47 has a stated tolerance of 15% and if the kit has proper nutrients it can push several points beyond that stated limitation.

I know that 71B is stated at 14%, but I have a lovely Mesquite honey with pineapple that topped out at 17.3%. @NightCrow713 will have to let us know how this finishes out on fermentation and the fruit taste.

 

[NightCrow713]

In addition, D47 has a stated tolerance of 15% and if the kit has proper nutrients it can push several points beyond that stated limitation.

I know that 71B is stated at 14%, but I have a lovely Mesquite honey with pineapple that topped out at 17.3%. @NightCrow713 will have to let us know how this finishes out on fermentation and the fruit taste.

Surprisingly ...Gallon #1 airlock started bubbling again

 

[MightyMosin]

Go with the hydrometer reading and when its stable for a week or so, you should be sure that primary fermentation is completed. Atmospheric pressure differences between inside and outside or fermentation vessel could be responsible for the bubbles.

As stated above, when you add your fruit you will be indirectly adding water which will lower the ABV and if the yeast stopped because of alcohol level they may start up again to work on the sugar in your fruit.

 

[NightCrow713]

In addition, D47 has a stated tolerance of 15% and if the kit has proper nutrients it can push several points beyond that stated limitation.

I know that 71B is stated at 14%, but I have a lovely Mesquite honey with pineapple that topped out at 17.3%. @NightCrow713 will have to let us know how this finishes out on fermentation and the fruit taste.

Craft a Brew says they did a cocktail of different types of nutrients....DAP, Fermaid K, and Potassium Carbonate. So that is why both jugs arent acting the same. Their nutrients I used in Gallon 1 is clearing more quicker than Gallon 2

 

[cmac62]

The clearing of #1 is more that the yeast is done and dropping out of solution than anything to do with the nutrients used.

 

[NightCrow713]

Would pectic enzyme do any harm if added more than the measurements required to the mead gallons?

 

[cmac62]

Maybe a little late, but I don't think it would hurt anything. I don't think you would want to use too much. I haven't used peptic enzyme, but my meager understanding is it is used to reduce the methyl Alcohol by breaking down the pectin prior to fermentation. Put it in there and see what it does.