Hi all. I'm brand new to the home brewing scene and currently have my first batch of mead fermenting. Details are as follows:
15 lbs honey
Total volume 5 gallons
Original gravity: 1.112
Expected ABV about 14.5%
Yeast used: Lalvin ec-1118
Go ferm and fermaid o for re-hydration and nutrient additions.
I had read that EC 1118 should ferment to dryness as its rated for about 18% abv. I planned to add fruit to a couple gallons of my mead after primary fermentation is finished. I know that I should stabilize with k meta and k sorbate to prevent fermentation from restarting. My questions involve the best timing to add my fruit (blueberries/cherries).
My plan involves me racking from primary to secondary and allowing the mead to clear. Then I would rack off any sediment and stabilize/add fruit.
My thoughts are that I will give the yeast more time to fall out of solution and my chances of preventing fermentation from restarting will increase.
Am I being too cautious?
If I stabilized right after racking to secondary then added fruit would there be a higher chance of renewed fermentation?
This method would be less work and take less time. I would only have to clear the mead after adding fruit. Not before and after in my original plan.
For those with experience with fruit in secondary, what do you do?
Opinions and suggestions welcome.
15 lbs honey
Total volume 5 gallons
Original gravity: 1.112
Expected ABV about 14.5%
Yeast used: Lalvin ec-1118
Go ferm and fermaid o for re-hydration and nutrient additions.
I had read that EC 1118 should ferment to dryness as its rated for about 18% abv. I planned to add fruit to a couple gallons of my mead after primary fermentation is finished. I know that I should stabilize with k meta and k sorbate to prevent fermentation from restarting. My questions involve the best timing to add my fruit (blueberries/cherries).
My plan involves me racking from primary to secondary and allowing the mead to clear. Then I would rack off any sediment and stabilize/add fruit.
My thoughts are that I will give the yeast more time to fall out of solution and my chances of preventing fermentation from restarting will increase.
Am I being too cautious?
If I stabilized right after racking to secondary then added fruit would there be a higher chance of renewed fermentation?
This method would be less work and take less time. I would only have to clear the mead after adding fruit. Not before and after in my original plan.
For those with experience with fruit in secondary, what do you do?
Opinions and suggestions welcome.