Mead making question

[jci3005]

I making my first batch of mead. I use local honey, filtered water, and an amerian ale yeast. Its been in the primary for 3 weeks I still see alot of activity in the air lock. A bubble every second or so. Should I wait until no activity in the airlock to rack to secondary or go by gravity reading? Also is fermentation process for mead much slower than wine?

 

[lolznrofls]

I have always been told to go by gravity. I use my airlock as a gauge on when I need to start checking it.. How many gallons are you brewing? And what was the SG?

 

[Arpolis]

Mead is devoid of nutrients and honey by itself a acidic so meads are often unbalance towards being acidic in the early stages of fermentation. These things make for historically longer fermentation times. So yes still being active after 3 weeks can be normal. It can also go quicker, just depends on your method.

I like to wait till the mead is 80%-90% clear before racking to secondary. That way most of the yeasty taste is gone and I can stabilize and back sweeten to taste. Which if you back sweeten with honey you need to let it clear up again because of the haze honey adds. So rack before it is clear, sweeten, let clear fully, rack clear liquid and then wait a few weeks to make sure no other solids drop out and then feel free to bulk age and/or bottle.

 

[jci3005]

I have 2 one gallon batches the SG 1.10

 

[jci3005]

Thanks Arpolis. I did use yeast nutrients as well

 

[fatbloke]

Thanks Arpolis. I did use yeast nutrients as well

There's yer answer then, measure gravity.

if you sanitise all the kit, there's usually little problem with taking the measurement and then putting the sample back into the main body of the liquid.

1.100 start ? Even the ale yeast should get that down to what ? 12% ABV or maybe more.....

 

[lolznrofls]

This sounds yummy cheers!

 

[bernardsmith]

The length of time you might want to allow the mead to sit on the lees is perhaps dependent on the kind of yeast you are using. Some yeasts autolyse sooner than others and that autolysis can create off flavors. Arpolis' technique is no doubt perfect for some yeasts but for others it may be asking for trouble. My own practice (from fruit wine making) is to rack from the primary when the gravity gets close to 1.005 and then rack every two or three months onto K-meta. If you rack gently with the end of the siphon under the bottom of the liquid in the target carboy (the carboy you are filling) then you are not introducing significant oxygen into the mead. These rackings also help remove CO2 and so help speed up clearing and fining.

 

[jci3005]

Update just bottled my mean last week. Tasted very good. It cleare up nicely. I going to let mature in the bottle for a few months.

 

[Arpolis]

Gratz! Glad to hear it went well. You may be suprised in a few weeks after letting the bottles age. From pre-bottle to after and in a chilled glass the mead gets even nicer.