Question on honey amount?

[ÆthelWulf]

I understand that typically 2/3 lbs of honey per gal. is what is called for. I used 3 1/2 for roughly 4 gals. Will this use all the yeast OR am I able to add more in the next day or so?
Silly question I'm sure, but this is kinda new to me!

 

[jtratcliff]

Not sure what you're asking here...

Are you wanting to add more yeast? Or more honey?

The yeast will be fine. They should continue to eat all the sugars you give them up to their alcohol tolerance.

Step-feeding honey is also perfectly acceptable... Often used to increase ABV by acclimatizing yeast less hospitable conditions rather than exposing them to it an at once... No problem adding more fermentables ...

 

[Rish]

Depends on what ABV you want. One pound of honey in one gallon of must is about 35 PPG which is 4.6% abv. Pretty low for most meads. I use 2.5 to 3# of honey per gallon of must which is in the 11 to 14% range, depending on yeast.

 

[ÆthelWulf]

Not sure what you're asking here...

Are you wanting to add more yeast? Or more honey?

The yeast will be fine. They should continue to eat all the sugars you give them up to their alcohol tolerance.

Step-feeding honey is also perfectly acceptable... Often used to increase ABV by acclimatizing yeast less hospitable conditions rather than exposing them to it an at once... No problem adding more fermentables ...

I was basically asking if adding more honey would be acceptable or not. I shall do that then, ty.
This is about 3¾ to 4 gal.

**I don't have a hydrometer atm, so I'm not too concerned with the ABV%.

3.5lb. Honey.
1 pk. 7oz. Red star active dry yeast.
12 strawberry tea bags.
Boiled 3 lbs of strawberries.
About 50 raisins



-Don't laugh at my glove either! I broke my airlock.

 

[Elk479]

Like it was said earlier, what you would be doing here is step feeding your yeast which is acceptable.

However, longer term it would be wise to have a hydrometer to keep an eye on your gravity so you can adjust things as needed.

Also, I would make sure that you keep your strawberries and teabags wet to prevent mold from growing on your mead which wouldnt be fun

P.S. I want to high five your airlock.

 

[ÆthelWulf]

Thanks mate, seems to be working better than expected!
As for the tea, I boiled the bags before adding to the yeast. Only thing in the container itself now is ½ lb of strawberries and like 50 raisins. I have been swirling it around every morning to keep them wet.
Thank you guys for the info. And yes, I have a hydrometer on the way.

 

[MightyMosin]

I like the airlock work around.

 

[madscientist451]

Silly question I'm sure, but this is kinda new to me!

Honey has gotten kind of expensive, perhaps make smaller batches, like 1 gallon, until you figure out what works and what doesn’t. Also, get some Fermaid O, and use the TONSA protocol.

 

[ÆthelWulf]

Is it safe to say that after this glove has stopped being bubbly, basically limp, that the fermentation is pretty much finished, or?
Today is only the 10th. day, so.. Seems kinda early, but I'm taking the amount of honey ( 5.5lb ) i put in total for it being 4 gal.

 

[Maylar]

That'd be about 6.3%abv, so at 10 days it could be done. You really need a hydrometer to tell for sure.

 

[Bobby_M]

You're making a hydromel which is fine. Question; Why did you boil the fruit?

 

[ÆthelWulf]

You're making a hydromel which is fine. Question; Why did you boil the fruit?

I was told that doing so brings the sugars out more? I saw it on You Tube also.

 

[Maylar]

I was told that doing so brings the sugars out more? I saw it on You Tube also.

No. It changes the taste of the fruit ("cooked"), and if the fruit has pectin cooking it can set the pectin such that the must will never clear.

 

[ÆthelWulf]

No. It changes the taste of the fruit ("cooked"), and if the fruit has pectin cooking it can set the pectin such that the must will never clear.

Ahh, ok. I was actually just thinking about why some is clearer than others. I'm sure there a few different other reasons, if not many, as to why that is/was. I used strawberry's, naturally low in pectin, but mashing/cooking as you stated changes (releases natural pectin) and does whatever to make cloudy. I've gotten to know a little bit about this carbonation process as well.