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- Oct 21, 2021
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This is mostly just out of curiosity but I have a mead that's been going for about a month now. A raspberry mead essentially. Fermented for two weeks, racked it off the raspberries since they started looking janky (and yeah I know it's just krausen but everything I read said to rack it after ~2 weeks or so anyways. When I racked it (and that was about two weeks ago) it was at 1.035 from a starting gravity of 1.085. I saw a ton of sediment today as I took another SpGr reading (was thinking of possibly bottling it), so I racked it a third time and measured it and got 1.042. This one used a Lalbrew Ale Yeast (because the recipe said ale yeast, but knowing what I know now I'd probably use a wine yeast.)
I was just wondering what might have triggered such a large increase, from 1.035 to 1.042. If that's a new fermentation kick starting I clearly don't want to bottle it yet (and for safety sake, whatever the reason I won't bottle until I see the same number twice after taking readings a week a part.)
I did not give the yeast any extra nutrients or add any extra sugars or fruits since the original brew. They've only had the starting honey and raspberries to work with.
Thanks
I was just wondering what might have triggered such a large increase, from 1.035 to 1.042. If that's a new fermentation kick starting I clearly don't want to bottle it yet (and for safety sake, whatever the reason I won't bottle until I see the same number twice after taking readings a week a part.)
I did not give the yeast any extra nutrients or add any extra sugars or fruits since the original brew. They've only had the starting honey and raspberries to work with.
Thanks