Mjød brygger
Member
Hello folks
I'm new to Homebrewtalk and I'm looking forward to get to know more about mead making.
I recently started to making my first mead. When I started my gravity (OG) was 1.110 and I wanted to make 14L mead in a 25L fermenter (I couldn't find anything smaller). 10.5L water for 5 kg honey with the right amount of yeast nutrient. I kept checking in on my mead as it progressed in the primary fermentation. On the 16th day I thought that the mead had stopped. This is what I found.
I checked after:
10 days (from start) - sp. gr. : 1.074
13 days (from start) - sp. gr. : 1.060
16 days (from start) - sp. gr. : 1.058 (Not much have happen compared from day 10 to day 13)
Since I thought my mead's fermentation had stopped. I did some research and found on this forum and others, that adding oxygen by gently stirring the must would help kickback the fermentation process.
I stirred the must gently with a wooden spoon for 30-40 secs (a lot of bubbles came up, so I'm assuming the must was saturated with CO2), without slashing and foaming too much (if at all). But now, I have a feeling that I mess up big time and I'm heading towards making honey vinegar.
What is your thought on that, did I blew it? Should I just go ahead and start a new mead? How much oxygen do you need reck your mead? What can I do if I messed it up?
Thanks a lot in advance!
I'm new to Homebrewtalk and I'm looking forward to get to know more about mead making.
I recently started to making my first mead. When I started my gravity (OG) was 1.110 and I wanted to make 14L mead in a 25L fermenter (I couldn't find anything smaller). 10.5L water for 5 kg honey with the right amount of yeast nutrient. I kept checking in on my mead as it progressed in the primary fermentation. On the 16th day I thought that the mead had stopped. This is what I found.
I checked after:
10 days (from start) - sp. gr. : 1.074
13 days (from start) - sp. gr. : 1.060
16 days (from start) - sp. gr. : 1.058 (Not much have happen compared from day 10 to day 13)
Since I thought my mead's fermentation had stopped. I did some research and found on this forum and others, that adding oxygen by gently stirring the must would help kickback the fermentation process.
I stirred the must gently with a wooden spoon for 30-40 secs (a lot of bubbles came up, so I'm assuming the must was saturated with CO2), without slashing and foaming too much (if at all). But now, I have a feeling that I mess up big time and I'm heading towards making honey vinegar.
What is your thought on that, did I blew it? Should I just go ahead and start a new mead? How much oxygen do you need reck your mead? What can I do if I messed it up?
Thanks a lot in advance!
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