Honey wine?

[JiggaJames]

Use started my first batch of honey wine, might be a mead, a few weeks ago. It's pretty potent now and I need to slow down the fermentation. Any suggestions?
Thanks,

James

 

[ACbrewer]

Why do you need to slow the fermentation?

And cold... droping the temp will slow the fermentation - put it in the fridge, if it is to large, use a swamp cooler -it is basically a larger bucket with cool water in it that you put your fermentor in. Add ice as needed to keep the temp down.

 

[Noe]

Yeah a honey wine is a mead.
Why exactly are you trying to slow down the fermentation? I know you can use Potassium Sorbate will prevent the yeast from multiplying but the ones that are still alive will continue to ferment until they die out.

 

[Dicky]

But that will eventually stop fermentation, they just want to slow it down. I would just drop the temperature. That will do the trick.

Dicky

 

[gratus fermentatio]

Use started my first batch of honey wine, might be a mead, a few weeks ago. It's pretty potent now and I need to slow down the fermentation. Any suggestions?
Thanks,

James

Why would you want to slow the fermentation? I'd leave it be & let the yeast do their job, they'll slow down & eventually stop all on their own.
Regards, GF.

 

[Noe]

But that will eventually stop fermentation, they just want to slow it down. I would just drop the temperature. That will do the trick.

Dicky

That is why I asked why they wanted to slow fermentation down. I figured they might have worded the question wrong and was giving them that approach. I explained that the ones still alive would ferment until they die but they wouldn't reproduce which meant stopping it eventually.

 

[JiggaJames]

I started the mead with a friend, and his stopped bubbling a few days ago. Same recipe, but he put in some oranges. I was under the impression I need to wait for the bubbling to have around a 30 second gap to transfer to the glass carboy. Otherwise I'll transfer it tomorrow.
Thanks everyone..

 

[cgenebrewer]

there is no specific time table. I would transfer once it stops bubbling, but thats because i usually leave it in primary for a month. as long as you have an airlock and your not producing any krausen, you can move it to secondary whenever.

Also, mead questions are better answered in the mead forum.