First mead slow fermentation.

[beerkench]

I attempted my first mead 6 weeks ago and even though I thought I did it by the book, It still appears to be fermenting. I read of people having meads finished in 2-3 weeks when done correctly.

I used approx 8kg (17.6 Ibs) to get 7 gallons of mead with a OG of 1.110.
Pitched 2 pkts of D-47, oxygenated with O2, used just over 1 Oz of Fermaid O and degassed over the first few days.
Now after 6 weeks the gravity is at 1.016 and it's still bubbling.
Taste good though which surprised me as from what I've read they can taste pretty ropey till after 6 months.

Possible problems: I never did any pH adjustments, I didn't use Goferm to start the yeast, and maybe I should have degassed more vigorously.

Any thoughts?

 

[porterpounder]

Did you also use a staggered yeast nutrient schedule? Honey fermentation requires nitrogen that is not naturally present in honey. For a good, quick fermentation, you're usually going to need to add a nutrient/energizer mix every other day for the first week or so to get it to chew through in that short a time.

 

[beerkench]

Yes i staggered the additions.

 

[CKuhns]

I think your on the right track and as long as it is still fermenting I would let it go. Yes Primary can be done in 3-4 weeks or so but took a long time to age out. I had a D47 show Mead @ 60 - 62 Deg F go nearly 3 months before the SG stopped at 0.998). There are a number of things that can slow the ferment but with D47 the slower the better.

I think you were pretty close with your SNA approach and In my Humble Opinion for virtually any yeast SNA is the way to go. I do the following: Nutrient additions at 1/3 and 2/3 sugar breaks. I also aerate 2x's a day until 1/3 sugar break and degass CO2 1x a day to 2/3 break. I do get my yeast started for 48 to 72 hours prior to pitching 12 oz to 6 Cups water and ~1 tsp Energizer (Makes them happy and they multiply a lot. It really jump starts the ferment.)

 

[HB_in_Subic]

D47 is a wine yeast which means they take their time. If you use an ale yeast (Wyeast 1388 or Lallemand Abbaye Belgian Ale Yeast), the Mead will finish quicker as Ale yeast work faster (usually reaching 1.01 or less in just 7 days).

 

[beerkench]

Thanks for the reassurance. I can stop worrying and let it ride. I think I should have degassed a bit more often and maybe avoided using such a big airlock. I heard someone recently say on a podcast that they shake their meads vigorously for the first 4 days to get out the Co2.

Another question: Should a mead that is taking so long to ferment be transfered to a secondary while their is some activity? The beer brewer in me is stressing about it being on the yeast cake too long.

 

[HB_in_Subic]

If there is 1/4" or more of lees in your carboy, rack to another. Continue doing this until there are no more lees.

I now degass my meads/wines daily (sometimes twice per day) for the first week. There will still be some residual CO2 that will escape even in secondary until it is clear.