Fermenting in secondary

[EOD619]

I reached a month when my fermentation stopped. I took a gravity reading at 1.002 decided fermentation was over. I added potassium sorbate to stop the fermentation for sure then back sweetened to 1.04. I added a tsp and a half which was enough for 5 gallons (im doing four) and left it over 24 hours before i back sweetened. That was three days ago. I now see that fermentation has started again.

My question is how could fermentation start again after the sorbate and is the head space i now have okay for fermentation to proceed? I am adding an air lock to the gallon now, fyi. Thanks.

 

[fatbloke]

Sorbate doesn'tstop fermentation, it stops yeast from multiplying!

When you stabilise, you use sulphites and sorbate.

If you just use sorbate and there's any wild MLF bacteria ccontamination they munch the sorbate, you get geraniols and a wasted batch to dump.....

but you don't get that in the presence of sulphites above 20ppm and 1 Campden tablet per gallon gives 50 ppm..

 

[EOD619]

Dang, what a rookie move.

 

[MarshmallowBlue]

Dang, what a rookie move.

It's all about learning. Just look on the bright side! You didn't bottle it!

 

[Descender]

Get those campden tablets in there soon

 

[EOD619]

I will thanks

 

[fatbloke]

If you just let it be to clear, take a taste and also a gravity reading.......

that should confirm whether there was any further fermentation or not.

also when back sweetening, do it gradually and taste regularly, only because I personally find dessert meads levels cloying too sweet. I find I like my meads at about 1.015

have a look at my blog and the numbers I found with Moniack mead. Particularly the pH as you might want to experiment a bit with acids (I like a mix of 2 parts malic and 1 part tartaric).

Of the commercial ones I've tasted so far, it was by far the best......

 

[EOD619]

This is my first batch so not too sure exactly how i like it. I did think i over sweetened a bit so fermentation starting again actually worked out for me. Thanks for the advice.

 

[EOD619]

How much was each part of your acids? Teaspoon? For 5 gallons?

 

[fatbloke]

How much was each part of your acids? Teaspoon? For 5 gallons?

I just premix the malic and tartaric in 2 to 1 proportions, then measure pH of the target brew before adding 1 tsp per gallon mixing gently but we'll, then taste and re-measure.

You could just as easily premix, then take a fixed amount of the brew and add a measured weight of the acid, maybe a half to a gramme per llitre then test and measure.......

either way, it should be feasible to extrapolate out to the amount needed for a 5 gallon batch to get a desired level for balance.

Over sweetening is easy to do...... hence using acid to balance is a handy technique. You can even get close with acid then either use oak or wine tannin for additional complexity. Though as with anything new, small increments are best to start with......

 

[EOD619]

Good advice, thanks