Mead has been fermenting 2+ months still sweet.

[Jokester]

Its bubbling away, not sure if it is just eating pineapple and raisin sugar or the honey, anyway the bottle is near full, but not air locking it yet to avoid possibility of getting it in the airlock. Its got cap on loose. I'll wait till it slows the bubbling rate, check gravity and then airlock it I'm thinking.
Cool.
Srinath.

 

[Jokester]

The fruit is floating, should they sink when they're fermented through ? Should I have mashed and cooked the pineapple chunks too. They were pretty small wedges from those cans.
Cool.
Srinath.

 

[Jokester]

The entire thing looks like mud now, likely fermentation is happening everywhere making me think the honey is getting eaten.
Cool.
Srinath.

 

[Seamonkey84]

Yes, solids and particles usually float or get mixed up during fermentation since there lots of bubbles being produced. The key is to push the top down or swirl it to make sure the top of the cap doesn’t dry out. Usually you remove the fruit after 7-10 days. If you have to rack it out, make sure to stir it first so you get all the yeast into your next carboy so it can finish the fermentation and help clear the product.

 

[Blacksmith1]

Next time freeze the fruit, thaw it out and mash it, the use pectin enzyme to get all the juice and sugars out that you can.
And yeast don't care where the sugar comes from. They eat it if it is a fermentable sugar. So they are feasting on both fruit and honey at this point.

 

[Jokester]

Pectin enzyme ? Isn't that going to make more methanol ?
Anyway I crushed and boiled the raisins and took out the pulp after squeezing it to a tight little ball.
Then found some more headspace I didn't like so I added pineapples I had easy to add.
Cool.
Srinath.

 

[Seamonkey84]

Keep your updates here instead of the BOMM thread. This batch of yours doesn’t make much sense. Have you taken a reading on the gravity recently? Don’t go by bubbles to say it’s still fermenting. If it’s stuck, diluting with more water to lower abv so any yeast still there can absorb some nutrients and maybe kick it back off. Not sure if turbo yeast was the right thing, as they are meant for wash for distilling.

 

[Jokester]

I'll post here - yes I was thinking I was posting here when I posted in the BOMM 42 page thread. Yea its got a mish mosh of yeasts and it was haphazard to say the least.
I'll stop just short of calling it a total loss, I'll toast up my oak or hickory I don't remember and fill the bottle back up and let it run a few months till it goes clear.
It did read slightly under 1.00 yesterday, I'll let it run a week, then oak it for 2-3 months and go from there. I had some oak chips I had put in bourbon - I want to find that and reuse it.
Cool.
Srinath.

 

[Jokester]

Oh yea its still fermenting alright - the bottle swelled up cos I had left the cap on too tight. And I left it tight again, it swelled up almost as much again. I need to make up the volume and let it run to .99 now.
Cool.
Srinath.

 

[Jokester]

Next time freeze the fruit, thaw it out and mash it, the use pectin enzyme to get all the juice and sugars out that you can.
And yeast don't care where the sugar comes from. They eat it if it is a fermentable sugar. So they are feasting on both fruit and honey at this point.

Mash in this context means just smush the fruit to mush or boil it etc ?
Thanks.
Srinath.

 

[Jokester]

It was starting to get clear. But I wasn't happy with the headspace - So more pineapple went in, froze it, thawed it, mushed it and warmed it and put it in. Lets see, I actually think it will clean up nice in a few weeks.
Cool.
Srinath.

 

[Blacksmith1]

Mash in this context means just smush the fruit to mush or boil it etc ?
Thanks.
Srinath.

yes, not mash as in moonshine.

 

[Blacksmith1]

It was starting to get clear. But I wasn't happy with the headspace - So more pineapple went in, froze it, thawed it, mushed it and warmed it and put it in. Lets see, I actually think it will clean up nice in a few weeks.
Cool.
Srinath.

it may start to ferment from the new sugars

 

[Jokester]

Thanks, the crushed fruit has helped. Most of the fruit has started to settle and mead is starting to clear. I'm guessing another week and its ready to be drunk. I'll get the yeast recommended in the BOMM thread for next batch, this 9 month mead is turning out to take up too much real estate for too long.

Cool.
Srinath.

 

[Jokester]

Do you drink mead warm or cold.
Cool.
Srinath.

 

[Seamonkey84]

Personal taste and type. Try it both ways. Some flavors are too strong when it’s warm and would taste better chilled.

 

[Jokester]

Oooo great its cleared up fruits all dropped to the bottom and it tastes like - well - well - honey without the sweetness. Drank 2 sips at room temperature, and the knot of warmth in my belly was fantastic. Is that what its supposed to do ?
BTW 3-4 months ago I had a cup that was still sweet and tasted very very good - I posted earlier about it, and it made my whole upper body feel warm. Almost break a sweat warm - and that was in freaking January. I'll make a second batch - use better yeast this time and not mish mosh 3 types in it. There's no problem with that IMHO - Just takes time time time time …
Cool.
Srinath.

 

[Jokester]

All done drunken - man was it great. Yea bone dry honey flavor, barely detect the pineapple and didn't taste the raisins at all. It was very clear in the gallon bottle, the glass started to frost by the time I took the picture.

Cool.
Srinath.