First batch of mead - racking/process questions...

[grrickar]

So I made my first batch of mead about 4 months ago. I may have oversimplified things, so not sure how it will turn out.

I boiled my RO water, added the honey in as it was boiling and killed the heat. I racked it into a sanitized carboy, waited for the temp to drop below 70 and pitched some white wine yeast. I also added some DAP and aerated the must. Fermentation looked good, I waited for the activity to roll off sharply, and I racked and added another tsp of nutrient. It seems like activity spiked again, now only a gurgle every once in awhile. The lees are about 1.5" deep - should I rack again/do nothing?

I did not degas, and I am using the standard glass carboy to ferment in - is that bad?

How long should I let it sit before I try a sample?

 

[Maylar]

Do you have a hydrometer? Did you take any gravity measurements when you started?

Knowing where it started and where it is now will give you a hint as to how to proceed. But after 4 months it should be done. So you can either rack it again to let it bulk age or you can probably bottle it now.

And by all means, take a taste!

 

[grrickar]

Do you have a hydrometer? Did you take any gravity measurements when you started?

Knowing where it started and where it is now will give you a hint as to how to proceed. But after 4 months it should be done. So you can either rack it again to let it bulk age or you can probably bottle it now.

And by all means, take a taste!

OK, I'll admit laziness. I have a hydro and a refractometer. I used neither...

I will probably rack it one last time, then eventually bottle it when I have my bomber bottles freed up.

Another question - is headspace a concern when making mead? Like when making beer, I typically only want enough space in the carboy to allow for krausen to rise and then fall.

With mead, can I make a 3 gallon batch and put it in a 5 gallon carboy, or is oxidation a concern?

 

[Deafmeadmaker]

OK, I'll admit laziness. I have a hydro and a refractometer. I used neither...

I will probably rack it one last time, then eventually bottle it when I have my bomber bottles freed up.

Another question - is headspace a concern when making mead? Like when making beer, I typically only want enough space in the carboy to allow for krausen to rise and then fall.

With mead, can I make a 3 gallon batch and put it in a 5 gallon carboy, or is oxidation a concern?

In fermentation you want to introduce oxygen in order for the yeast to do it's job. After racking and the yeast is spent, you want to deny it oxygen while it clears. Try for as little head space as possible. Take a reading and take a taste!

 

[Maylar]

As a cider maker, I'm a bit paranoid about headspace in secondary, as beer brewers are. But I've read that mead is not prone to oxidation, unless you have fruit in it. So...