How to top up mead?

p_billingsley · Feb 25, 2023

Started my 1st mead 2/3/23 with an OG of 1.110 using 3 lb local Idaho honey. Racked to secondary yesterday FG 1.010 because I am going out of town and didn't want to leave it in a bucket since I was beginning to see yeast rafts and was worried a film yeast might take over. I have this much headspace in my 1 gallon DJ. How do you top up a mead? I don't want to use just water, or change the flavor with wine which is all I have in the house. I have this grocery store honey I could use but am uncertain how to go about it. All advice will be appreciated.

Maylar · Feb 25, 2023

How long will you be away? If it's just a couple weeks I'd leave alone under airlock.

p_billingsley · Feb 25, 2023

I transferred to secondary, it might not have been quite done at 1.010, but it is off the initial lees and I don't see much in the way of bubbling.

p_billingsley · Feb 25, 2023

Maylar said:
How long will you be away? If it's just a couple weeks I'd leave alone under airlock.

But what would you do long term if you wanted to bulk age and clear?

Maylar · Feb 25, 2023

p_billingsley said:
But what would you do long term if you wanted to bulk age and clear?

I have a finished traditional mead that I could top off with. Nowadays I start with a slightly bigger batch so I can rack to a full carboy. From where you are, I'd say mix up a quart of 1.110 must and top up with that.

p_billingsley · Feb 25, 2023

Maylar said:
I have a finished traditional mead that I could top off with. Nowadays I start with a slightly bigger batch so I can rack to a full carboy. From where you are, I'd say mix up a quart of 1.110 must and top up with that.

do you think that would reactivate whatever yeast are left? If so, how much headspace would you leave?