Dead mead - what now?

[Cnevs]

So I tried making a strawberry mead and it died on me. Iv got no idea why; I’m a relative newbie but have made a few regular batches with no issue. This time though my yeast never bubbled, despite adding multiple batches of yeast and fermaid-o. I see a couple ways it might have gone wrong. 1) I made like a syrup from the strawberries a few days before I made the actual mead as they were going bad. 2) I didn’t sanitize the bowl I hydrated the yeast in. 3) the yeast I got was somehow bad. Any thoughts on what went wrong?

Regardless, it’s at literally 0% so am wondering two things. 1) can I still drink it even if it didn’t ferment? Or does that open the door to illness? And 2) has anyone ever tried adding alcohol to a dead mead so it’s still useable? I.e. using it as a mixer?

TIA!

 

[An Ankoù]

As you say the strawberries were going off, I suppose they were fresh rather than preserved fruit. So no suggestion of preservatives interfering. I would be inclined to sprinkle another sachet of yeast on the surface and see what happens.

For future reference, only use sound fruit in your wines. Even boiled or otherwise sterilised, spoiled fruit gives bad flavours. You might get away with it in the mead as honey contains no end of bactericides. Fungus and mould would be you worse enemy, but time will tell.

If it doesn't start within 24 hours of a repitch, bring it to the boil, let it cool naturally to about 22C and repitch a dried yeast by sprinkling it on the surface.

What's the O G, but the way ?

 

[Maylar]

What yeast, what temperature, and what starting gravity?

 

[Cnevs]

As you say the strawberries were going off, I suppose they were fresh rather than preserved fruit. So no suggestion of preservatives interfering. I would be inclined to sprinkle another sachet of yeast on the surface and see what happens.

For future reference, only use sound fruit in your wines. Even boiled or otherwise sterilised, spoiled fruit gives bad flavours. You might get away with it in the mead as honey contains no end of bactericides. Fungus and mould would be you worse enemy, but time will tell.

If it doesn't start within 24 hours of a repitch, bring it to the boil, let it cool naturally to about 22C and repitch a dried yeast by sprinkling it on the surface.

What's the O G, but the way ?

Thank you! I think I’m past the point of trying to fix it, I originally made it 3 weeks ago. Starting gravity was 1.7

 

[Cnevs]

What yeast, what temperature, and what starting gravity?

K1-V1116, it’s what I used in my first few batches to great success. It was out on my counter, around 68 degrees. Starting gravity was 1.7 when I made it 3 weeks ago. Measured today at it said 0.990.

 

[Maylar]

If 1.7 is 1.070 and it's at 0.990 now, it's done. And about 10% ABV.

 

[Dland]

As Maylar suggests, it is done. What makes you call it dead? It is good to remember that most meads don't taste all that good after initially fermented. Aging for months or more improves drinkability a lot.

 

[An Ankoù]

Lots of good advice there.
Bottle it up and put it away for 6 months.
Also , thanks for reminding me that I've got a batch which is overdue for bottling too.

 

[Cnevs]

If 1.7 is 1.070 and it's at 0.990 now, it's done. And about 10% ABV.

Nope it was a full 1.7, I measured it multiple times. It never bubbled so I don’t think there’s any alcohol in there now

 

[Cnevs]

As Maylar suggests, it is done. What makes you call it dead? It is good to remember that most meads don't taste all that good after initially fermented. Aging for months or more improves drinkability a lot.

It never bubbled, I never saw any activity in it to show that the yeast was actually working. That plus the current hydrometer reading makes me think it never fermented.

 

[Dland]

If, as you reported in post #5, the gravity went from 1.7 to 0.99, then something happened. Sometimes when "no activity" is detected, it just means there was not that good a seal in the fermentation vessel or air lock.

If, however, gravity started at 1.7 and is still 1.7, then yeah, the yeast is not working ie "dead". With that high a gravity, you would want to use a pretty robust yeast strain.

 

[Cnevs]

If, as you reported in post #5, the gravity went from 1.7 to 0.99, then something happened. Sometimes when "no activity" is detected, it just means there was not that good a seal in the fermentation vessel or air lock.

If, however, gravity started at 1.7 and is still 1.7, then yeah, the yeast is not working ie "dead". With that high a gravity, you would want to use a pretty robust yeast strain.

Thanks! Do you think the type I used maybe wasn’t strong enough? I used a pound of strawberries, 1.5 pounds of honey and 1.25 gallons of water.

 

[Maylar]

Nope it was a full 1.7, I measured it multiple times.

You're reading that wrong. There's no such thing as 1.7.

I used a pound of strawberries, 1.5 pounds of honey and 1.25 gallons of water.

1.5 lbs. of honey and 1.25 gallons of water would be about 1.040 which has potential for only about 5% alcohol. K1-V is a very powerful yeast and should have eaten that in just a few days. It's possible that the strawberries fooled your hydrometer into thinking that the gravity was higher, by keeping it from sinking.

 

[An Ankoù]

Could you post a photo of your hydrometer?
Are you using a brix scale?

 

[Cnevs]

You're reading that wrong. There's no such thing as 1.7.

1.5 lbs. of honey and 1.25 gallons of water would be about 1.040 which has potential for only about 5% alcohol. K1-V is a very powerful yeast and should have eaten that in just a few days. It's possible that the strawberries fooled your hydrometer into thinking that the gravity was higher, by keeping it from sinking.

It was definitely 1.7, I remember because it was so unusual. I think you’re right about the strawberries fooling the hydrometer though, that would make sense. Here’s the hydrometer I have, 1.7 is Table Wine

 

[Cnevs]

Could you post a photo of your hydrometer?
Are you using a brix scale?

It’s a French one, Alla maybe? Im not 100% sure of brand, it came with the kit I got

 

[MightyMosin]

That would be 1.070

If it is barely floating in there at 0.990, it is done fermenting. You are at about 10.7% ABV

 

[Kickass]

You’re misunderstanding how a hydrometer works. If it’s now reading 0.990, that means there’s no sugar remaining.

You started with 1.070 and all of that sugar was fermented, turned into alcohol. It’s finished and likely a good, but young, mead.

Fermenter lids are notoriously leaky. It’s common to have fermentation without bubbles in your airlock, especially if the seal is not airtight.

 

[marc1]

It’s a French one, Alla maybe? Im not 100% sure of brand, it came with the kit I got

Your hydrometer only goes up to 1.160 (at the bottom, where it says 60 in white).

Is the green 70 where you thought the 1.7 was? That's actually 1.070.

 

[An Ankoù]

It’s a French one, Alla maybe? Im not 100% sure of brand, it came with the kit I got

Ok it a standard homebrew thermometer. I guess you're reading was in the yellow section about half way up the scale where it says 70. That would be 1.070.
It's difficult to see how do little honey would give you that reading unless it wasn't stirred in very well. The strawberries as little sugar, but maybe the pulp increased the reading.
Regardless of all that, its done. You can either bottle it up or add some more honey to make it stronger.

 

[Cnevs]

Welp looks like my brain went on hiatus when I made this thing fellas. Y’all are right, It was 1.07 so I guess it just fermented without showing me any bubbles or anything. Going to bottle it and let it sit for a few months before trying it. Thanks for all your help!

 

[Maylar]

That would be 1.070

If it is barely floating in there at 0.990, it is done fermenting. You are at about 10.7% ABV

His honey/water mix doesn't add up to 1.070. It's likely that the berries added solids to the must and that confused the hydrometer.

 

[MightyMosin]

His honey/water mix doesn't add up to 1.070. It's likely that the berries added solids to the must and that confused the hydrometer.

I purchased a refractometer to deal with these weird issues. The chicks dig it...

except the wife couldn't care and the other chick that digged it was my brother in law