New to this, is this normal?

[Ragnar_Mead]

Hi, so I used:

14lbs of raw Zambian forest honey
5 gallons of boiled then cooled tap water
and 5 teaspoons of Youngs Brew Home Brewing Super Wine Yeast Compound For High Alcohol (1 per gallon)

I mixed the honey with the water once it had cooled down a bit, then pitched the yeast when it had cooled further down to room temperature. That was on the 28th of April, the airlock bubbled like crazy for a week, then died down, around 10 days after pitching the yeast there was no activity in the airlock.

I just ordered a siphon and some finnings, and will be transferring it over to a glass carboy for secondary once those items have arrived and I've used the SUPERKLAR 24h - 25L to clear it up a bit.

My only question really is, is this yellow bubble surface stuff normal? I opened it today just to have a peek and it's like this (pic attached).

 

[mdennytoo]

I think that looks good at 2 to 3 weeks. There is CO2 in solution floating yeast rafts. Let your nose tell you. If it smells of garbage pail, bandaids, or socks it could be bad. If it smells boozy and bready it is good. Some yeast give off SO2 and smell like eggs or matches-if there aren't enough nutrients. A couple of rackings to another fermenter and 6 months of aging dissipate the sulphur.

 

[Ragnar_Mead]

Thanks for the reply. If somebody asked me what it smelled like and I didn't know what it was, I'd be convinced it was white wine. That's what it smells like to me. I don't sense any off smells or eggy smells.

 

[Baabaadoo]

Did you take gravity readings with a hydrometer?

 

[Ragnar_Mead]

Unfortunately not, I didn't have a hydrometer. I have ordered one though, so the first reading I will get will be when I'm transferring it to secondary.

 

[Baabaadoo]

Good. What does zambian forest honey taste like?

 

[philodice]

That looks plain gorgeous. I hope it tastes amazing.

 

[Ragnar_Mead]

That looks plain gorgeous. I hope it tastes amazing.

Thank you

Good. What does zambian forest honey taste like?

It tastes really good, first time I've ever tasted honey that isn't processed or pasteurized, so don't know how it compared to other raw honey, but I'm definitely stocking up on it to eat now lol.


I got my hydrometer today, I didn't have one to take an OG reading, but I just tested it now and it's dead on 1.000, so that means fermentation is finished? I should transfer it to secondary now to sit for a few months before I bottle it to age?

 

[Baabaadoo]

That means it's done. I've read that leaving it in the primary for an extra week or so allows the yeast to consume some of the off flavors that have been produced during the primary. Gives it some 'clean up' time. No idea how long it's been sitting finished tho. Did you taste it?

 

[Ragnar_Mead]

It's been around a week since the airlock stopped bubbling, I made this thread exactly a week ago, so yeah, around that. Do I skim the bubbles off the surface before I siphon it over to the carboy? Seems like the logical thing to do. I haven't tasted it yet, but will have a sip in a minute.

 

[Drewed]

Actually, it looks like you are a schootch above 1.000, perhaps 1.002 or so, I can't see any more of the scale. You should check it again in 2 days and see if it is the same, then check again 2 days after that. And 2 days after that. Or just wait a week and check it then.
I'd leave the stuff on top and syphon the good stuff from the middle.

 

[Ragnar_Mead]

Okay, I'll leave it a couple of days. My finnings haven't been delivered yet anyway, so was going to wait for that before I rack it to secondary. I'll take another reading in 2 days. I did however grab a small cup full (couldn't help myself) - While it smelled like white wine when I opened the bucket, the smell changed when it's in the glass. Now it smells and tastes sort of like watered down honey, can tell there's alcohol in it though. Not the greatest taste ever, but it's early days yet. I know it gets better with age.

 

[Ragnar_Mead]

Quick update and question.

I transferred it from the primary bucket to the glass carboy today, it was crystal clear, but now it's really misty again. I did siphon a very small amount of sediment up by accident right at the end, but not enough to make the whole thing cloudy. Is this normal?

 

[Maylar]

If the temperature is warmer than it was it's possible that fermentation could have started up again. That happened to me with a cider. Just 5 degrees matters sometimes. Is it bubbling?

 

[Drewed]

You'd be supprised how little sediment it takes to make it cloudy again.

 

[crunch1224]

its fine just cold crash and add gelatin.

 

[Baabaadoo]

I did this with my JAOM. No need to cold crash or add gelatin. Give it a week or so and it should clear right up again.

 

[Ragnar_Mead]

Yeah, thanks guys, I was just worried for nothing, it's already cleared up a lot over-night.