Hi all,
I just finished primary fermentation of my first batch of mead, now kind of at a loss what to do.
Specifics:
5 gallon batch
Note: used inexpensive ingredients for first batch to get the process down.
15# Kirkland raw honey
2 gallons Mango nectar
Lalvin D47 (10g)
OG 1.120
I activated my yeast with go-ferm,
And did 4 stage SNA of Fermaid O, Fermaid K, and DAP, as recommended by the BatchBuildr calculator on the Meadmakr website.
Fermentation progressed nicely (took about 1 month)
My FG as measured today was 1.004, which if I did the calculations properly puts me around 15.5% ABV.
I racked to secondary today (again, I got over-anxious and racked it 1 and a half weeks ago, only to find that it was still pretty actively fermenting.)
I transferred some of the mead to 4 sanitized Grolsch bottles, and refrigerated them to stop any more fermentation, but unsure if they will age properly while refrigerated, or if I just made time-delay bottle bombs that risk going off after I remove from the fridge.
Do I just let everything sit now for several months in the airlocked carboy?
I just finished primary fermentation of my first batch of mead, now kind of at a loss what to do.
Specifics:
5 gallon batch
Note: used inexpensive ingredients for first batch to get the process down.
15# Kirkland raw honey
2 gallons Mango nectar
Lalvin D47 (10g)
OG 1.120
I activated my yeast with go-ferm,
And did 4 stage SNA of Fermaid O, Fermaid K, and DAP, as recommended by the BatchBuildr calculator on the Meadmakr website.
Fermentation progressed nicely (took about 1 month)
My FG as measured today was 1.004, which if I did the calculations properly puts me around 15.5% ABV.
I racked to secondary today (again, I got over-anxious and racked it 1 and a half weeks ago, only to find that it was still pretty actively fermenting.)
I transferred some of the mead to 4 sanitized Grolsch bottles, and refrigerated them to stop any more fermentation, but unsure if they will age properly while refrigerated, or if I just made time-delay bottle bombs that risk going off after I remove from the fridge.
Do I just let everything sit now for several months in the airlocked carboy?