How long before removing mead from yeast cake?

[psehorne]

I just made my first mead:
3lb honey
1gal water
1.090 OG
1 pkg Lavlin K1-V1116 yeast
1/2 tsp DAP nutrient on days 0 and 2 (plan to add more tomorrow on day 4)

How long before I should remove from yeast cake? I don't plan on measuring SG again until at least 30 days.

EDIT: I rehydrated the yeast 20 minutes @ ~90F before pitching.

Thanks,
Paul

 

[Maylar]

Depending on temperature, K1-V should be done in a couple weeks. But I'd wait till you have a chance to check SG to be sure.

 

[psehorne]

I just made my first mead:
3lb honey
1gal water
1.090 OG
1 pkg Lavlin K1-V1116 yeast
1/2 tsp DAP nutrient on days 0 and 2 (plan to add more tomorrow on day 4)

How long before I should remove from yeast cake? I don't plan on measuring SG again until at least 30 days.

EDIT: I rehydrated the yeast 20 minutes @ ~90F before pitching.

Thanks,
Paul

I should clarify. How much longer after SG stabilyzes is it safe to leave my mead on the yeast cake?

 

[MightyMosin]

That depends a bit on the yeast, but it is generally better to get off the gross lees sooner than later. I'd probably get to it before a month or two has passed.

As far as the fine lees, that is also dependent on the yeast itself. A yeast that is listed being good for Sur lie aging can be fine for years, though you are expected to occasionally stir it up into suspension.

To be clear, you would want to stir it up into suspension every 4 to 8 weeks or so. If doing extended Sur lie aging, you would want to do periodic tasting and let you palate be your guide.