Batch Started, But have Concerns

[TriangleMead]

If it were me I would stop aerating but continue taking readings so you know when to feed your little beasties if your going to follow any SNA protocols.

A leak is not going to be a problem. As it ferments a layer of C02, which is heavier than oxygen/air will build up on top of the must protecting it.

SNA protocols?

We are mostly good on bugs, but I do worry. We had a few fruit flies last week and I’d like to keep them out of the must.

Any reason not to keep it sealed?

 

[Seamonkey84]

SNA protocols?

We are mostly good on bugs, but I do worry. We had a few fruit flies last week and I’d like to keep them out of the must.

Any reason not to keep it sealed?

SNA staggered nutrient additions
During the initial stages of fermentation the yeast actually needs oxygen to get a healthy colony grown, and the co2 generated will drive off oxygen and protect the batch anyway.
I would recommend still stirring or swirling the batch daily to degas, especially before adding nutrients so it won’t cause a geyser.

 

[TriangleMead]

SNA staggered nutrient additions
During the initial stages of fermentation the yeast actually needs oxygen to get a healthy colony grown, and the co2 generated will drive off oxygen and protect the batch anyway.
I would recommend still stirring or swirling the batch daily to degas, especially before adding nutrients so it won’t cause a geyser.

Do you have a link to those instructions on staggering nutrients, by chance?

And how long should I keep stirring daily?

 

[Solstice Meadery]

Look at the BOMM Sticky thread in this topic. You're all out of order on it at this point so just read through to get a sense of what you need to do IF you decide to do it.

TLDR
It recommends adding a bit of nutrients every 1/3 step. So if your OG was 1.090 you would feed at 1.060 and again at 1.030 It's a pretty good guide for making sure the yeast has what it needs just as it needs it to stay healthy.

degassing is the delicate artistry of stirring your must vigorously enough to release suspended C02 and other bi-products yet gentle enough so as not to add oxygen. This can reduce bulk aging times tremendously.

Also, never pitch dry ingredients. If you don't want to dilute your must with a very small amount of additional water, pull a sample and mix the nutrients in that then gently add to degassed must.

Your back with thank you and your wife won't have to kill you for making a god awful mess.

 

[TriangleMead]

Well, over the last few days I've been adding nutrients every other day and stirring. Today when I opened it up it was bubbling happily along and some must was actually in the airlock!

I did some more stirring and added more nutrients. Only a little left of the nutrients I bought but I figure it's going well enough that I'll add this in 2 days, stir, and then close it up for a few weeks before racking to a secondary.

Any thoughts or suggestions, please let me know!

 

[dwhite60]

You're worrying too much.

That high gravity was going to be a struggle for 71B to start in but it needed time.

You would be better off with EC-1118as it will handle 18 percent abv.

Give it some time and you should have a great sweet Mead.

Mead is a patient person's game.

All the Best,
D. White

 

[TriangleMead]

I appreciate all the help, but I have another question if you don’t mind

So for a while I added nutrients every other day and stirred to give it some oxygen. The last few every other day openings were just for stirring.

But when I looked yesterday there didn’t seem to be ANY bubbles...I didn’t stir, but there were no bubbles, so is it done? After only 2 weeks?

Seems early to me, but...should I rack into my secondary?

 

[Maylar]

Gravity reading?

 

[Seamonkey84]

Taking gravity readings are the only way to know when it’s done, but at 2 weeks it should be done with primary. Pull the fruit if you haven’t already, and Rack everything to secondary to reduce headspace and allow to clear. I keep all the yeast/lees in until it completely clear. It reduces the amount of loss to racking, and the yeast can help clean up some of the off flavors, shortening the aging time a bit.

 

[Blacksmith1]

Most of my wines finish in about a week. That is at 72°F. Two weeks you may be done.

and, what ^he^ said

 

[TriangleMead]

Took a reading tonight, photos attached.

So, we actually only extracted juice from the strawberries and didn’t put any full ones in. Some pieces got in but I bet when we extract from primary to secondary they will mostly be settled on the bottom and avoided.

When should I use pectic enzyme if I’m going to? And anything else anyone recommends other than just throwing into secondary?

 

[Seamonkey84]

I add the enzyme 12hrs after the campden tablets. Sulfites, yeast, and alcohol all slow the process of the enzyme, but you can technically add it anytime or skip it if your willing to wait for the haze to settle.

 

[TriangleMead]

Okay, we’ll I guess tomorrow I’ll rerack to secondary and add pectic enzyme.

Thank you!

 

[TriangleMead]

So I reracked to secondary, thawed some frozen strawberries and added them to each secondary (split it into two for secondary over space concerns). Then I waited like 6 weeks and just tried the first half.

So there's an odor of alcohol about it, but it's very cloudy with pieces of strawberry broken throughout. I ran it through a strainer and tried the actual result and it tastes...rotten?

I thought it was fine when we moved it to secondary - it was dark but normal looking and smelled of alcohol. I thought the alcohol would keep the fruit from rotting or ruining but something is definitely wrong, at least with this half.

I'll try the other half tomorrow. Too disappointed to try it now.

Any thoughts or suggestions would be appreciated.

 

[Blacksmith1]

Let it age! I have a couple of wines using whole fruit that smell like they had gone off. Now one smells great but tastes like sawdust, which it is supposed to at this point, the other was horrific on the previous racking but is much better now. Time. It heals most wines and meads

 

[TriangleMead]

Ya think?

I guess I can let it sit for a few months. Gonna clear out the strawberries and put it in a dark room. Maybe by April it will taste decent.