I don't know what the op did, but I degassed 2x a day for the first three days and then once a day through the 7th day as well as providing SNA.Bigbeavk said:Does this mead need to be stirred any to degass? I just got a 5 gallon batch started! Thanks so much for the recipe!
It shouldn't matter, just keep punching the cap down into the liquid if you don't rack for a bit.My raspberries have pretty much lost most of their color should I rack them out of the mead or wait for primary fermentation to complete first. This is my first mead I would assume just let the primary finish but I wanted to be sure.
If I remember right, D47 likes fermentation temps between 60-68F. If you don't have an area at that temp, or a ferm chamber, can you setup a swamp cooler for primary fermentation?It's been over a year since the last post, but hopefully someone is still around to answer a quick question!
My apartment is often too hot for me to use the D47 yeast ... Normally between 20-25 degrees (70+ Fahrenheit). Can I use a different yeast and get the same flavour? What do you recommend?
I doubt it ruined anything. My batch fermented very gently with a barely visible krausen and still finished at .999. You should be able to see some visible sign of fermentation by 72hrs.NHowell16 said:I ended up using EC-1118, just because I'm not able to keep the temp low enough. Except, I'm not sure if i messed it up or not.. because it's day 2 and nothing seems to be happening.
Here's what I did (variation from the original recipe)
6.6 lbs of clover honey (3 kgs)
3 gallons of water
1 tsp yeast nutrient
1 thawed bag of mixed field berries (600g)
juice of 3 lemons, and 3 limes
I mixed it all up together, then rehydrated the yeast, then pitched it... except, i used the wrong bung size, and pushed the bung into the carboy! Oops...
So I had to dump the entire contents into another carboy, which really agitated the entire mixture. My question is: Do you think this ruined the fermentation??? It's day 2, and there is a thin layer of foam on top, but NO bubbles or action in the airlock. Help!
I've had this aging since April. I tried one fresh and WOW...it's extremely hot. Almost undrinkable. I'm letting this sit at LEAST a year before I dip into it again.How would you describe the finished product and how long do you have to age it? Never had a melamel. I'm a cider guy. Deciding if I want to try this or joam.
71B-1122 wouldn't be a bad option. Once fermentation is done, temperature isn't as much of a concern during bulk aging.Is there any other options than D47 to make this? I can usually keep my beer in the range 70 and below in a water bath, but occasionally it gets to 72 degrees when I am gone all day at school and work. Can D47 cross above 70° at any point after primary fermentation or does it need to stay below 70° until bottled? I am holding off on this until I understand it better.
About to start a batch of this myself but price of honey makes me really paranoid about messing it up. How did yours work out? Did you need the pectinase?Day 21: SG 1.000. Dark red, opaque. Strong citrus after taste.
This should clear on it's own over the next few months, right? Should I add pectinase and/or a clearing agent?
Day 42 now. Last SG was 1.0 a few weeks ago... tasted great then (although maybe too much citrus aftertaste)! Still bulk aging for now. It has cleared a little with some accumulated lees since this photo... but not much. Still a long ways from being able to read a newspaper through it.About to start a batch of this myself but price of honey makes me really paranoid about messing it up. How did yours work out? Did you need the pectinase?
After I added the lemon and lime to the primary, I indeed did read that it can hurt the fermentation by changing the pH. However, I had no problems with fermentation. While I did not measure pH, it must not affect it enough to stop lavlin D47. It went very quickly with daily aerating and adding nutrients as described in the FAQ.I'm thinking of making a batch of this. I'm wondering if i should add the lemon and lime at the beginning of fermentation or after. I'm thinking the acidity might hurt the fermentation in some way. Would this matter?
#1. I think the nutrient guidelines listed in the FAQ were written with those specific brands in mind. There is no guarantee that it will work with other brands. With that said, I have adapted it in the past to work with different brands of yeast nutrient and yeast energizer and everything turned out fine for me.Hi all, I am a rookie and have a few questions.
Nutrients: I went out looking for the nutrients mentioned in the FAQ but came back with a package called "yeast nutrient" Ingredients: DAP, vitamin b complex, magnesium sulphate. When the faq says "At inoculation - 4.5g Superfood (or Fermaid-K) & 4.5g DAP" should i use 9 grams of my yeast nutrient?
Mixing: Is the procedure to just put it all in the carboy and mix it? No starting the yeast, no heating the honey?
Thanks for the tips
yes, i think it will work. most people seem to use dextrose, but the yeast should eat up the glucose to produce CO2 and carbonate.Thanks for the tips, I have this in secondary now, hope it goes well
I guess it sits in secondary for 60 days now?
Also it's recommended to bottle it with dextrose. I have glucose syrup, same difference?
I too have read about that. FWIW- I used to live in an apartment where I could not control the temperature and it would commonly get to 80 degrees during the day in the summers. I remember at least one time where I was using D47 and I did not have any problems with fusel alcohol or off-tastes... but maybe I was just lucky.Thanks for the tip. I have been reading recently about D47 producing fusel alcohol when it ferments over 70F, hope mine turns out ok...
How'd it taste? I liked mine at 1.000 SG, but the citrus was a little overpowering. The limes I used were really big. The citrus taste was better after sweetening (aside from the sulfite taste). I am also debating adding some raspberries and letting them sit on raspberries for a few weeks. They're out of season now though...Mine is coming up on almost a year old at this point. I think I'm going to give it another taste and think about bottling. Since it went totally dry at .999 I'm debating if I want to bottle still, or highly carb like a champagne to around 4 vol. I have plenty of 375 & 750ml belgian bottles (thx RR & lost abby). I'm kinda bummed that I only made 3 gallons and will probably only do 5+ gal for all future batches of meads.