Hello,
I just started my first ever batch of mead and after doing some reading I'm planning on utilizing yeast nutrient and yeast energizer to help the fermentation and hopefully speed up the process required to have an enjoyable drink. I added yeast nutrient and energizer when I started a couple days ago and would like to add more at the 2/3 and 1/3 sugar break.
Here is the recipe I used:
15lbs wildflower honey
Water to bring it to about 6 gallons
1 packet of Red Star Premier Classique yeast which I activated for a couple hours in some honey water with a pinch of nutrient before pitching.
Starting gravity was 1.10 so I'm thinking that'll be a potential alcohol of 13.125% if fermented dry. This yeast can supposedly go to 13% but I imagine it will likely ferment out completely.
Fermenting temp in the mid to upper 60s.
It has now been 5 days and it is still fermenting rapidly. I am not sure how to determine exactly when the sugar breaks occur without taking the SG again but with the rapid fermentation going on right now I believe that adding anything to it and stirring will certainly cause a foam geyser to blast out the top of the carboy. I'm a rather inexperienced brewer so I'm curious if I will notice fermentation slowing down by the first sugar break allowing me to degass and add nutrient or if I am likely around there now. Thoughts/advice on adding nutrients at the correct time without making a mess?
I just started my first ever batch of mead and after doing some reading I'm planning on utilizing yeast nutrient and yeast energizer to help the fermentation and hopefully speed up the process required to have an enjoyable drink. I added yeast nutrient and energizer when I started a couple days ago and would like to add more at the 2/3 and 1/3 sugar break.
Here is the recipe I used:
15lbs wildflower honey
Water to bring it to about 6 gallons
1 packet of Red Star Premier Classique yeast which I activated for a couple hours in some honey water with a pinch of nutrient before pitching.
Starting gravity was 1.10 so I'm thinking that'll be a potential alcohol of 13.125% if fermented dry. This yeast can supposedly go to 13% but I imagine it will likely ferment out completely.
Fermenting temp in the mid to upper 60s.
It has now been 5 days and it is still fermenting rapidly. I am not sure how to determine exactly when the sugar breaks occur without taking the SG again but with the rapid fermentation going on right now I believe that adding anything to it and stirring will certainly cause a foam geyser to blast out the top of the carboy. I'm a rather inexperienced brewer so I'm curious if I will notice fermentation slowing down by the first sugar break allowing me to degass and add nutrient or if I am likely around there now. Thoughts/advice on adding nutrients at the correct time without making a mess?