HI guys. I am new to brewing, and today I racked my simple mead from primary carboy to secondary carboy. Heres the problem....in my excitement when originally pitching the yeast into the must and sealing my carboy/airlock, I never took an OG. I started with 11.5 lbs honey and 4 lbs water, then used 2 packets of wine yeast (everything from a mead making kit). Sanitation was good. Shook everything up in the carboy vigorously for about 2 minutes prior to attaching the airlock.
My mead has been fermenting for 2 weeks, minimal airlock activity after the first week. I have been giving the carboy a good swirl every few days. Today, I racked and took an SG reading, and it is at 1.81, and potential alcohol is at 10%. Both of these readings seem high for being two weeks in. Im afraid my yeast is dead/dormant/bad batch.
The mead tastes quite nice (I sampled it a few minutes ago). Slightly tart, still tastes mostly like honey, with maybe a bit of alcohol. Should I try to pitch more yest or just let it go for another few weeks? Thanks!
My mead has been fermenting for 2 weeks, minimal airlock activity after the first week. I have been giving the carboy a good swirl every few days. Today, I racked and took an SG reading, and it is at 1.81, and potential alcohol is at 10%. Both of these readings seem high for being two weeks in. Im afraid my yeast is dead/dormant/bad batch.
The mead tastes quite nice (I sampled it a few minutes ago). Slightly tart, still tastes mostly like honey, with maybe a bit of alcohol. Should I try to pitch more yest or just let it go for another few weeks? Thanks!
