Hi all. I've been brewing mead since last fall. I'm on my 4th and 5th batch.
Ran into a small issue where I cold crashed a batch then stabilized with cd tablets and potassium sorbate. I made a really bonehead error, I did it late at night after a long days work and while I was adding the sorbate I lost count. So I added another .5 tsp at the end thinking it would it least be 4.5 tsp or 5.5 and hopefully that was fine.
Now It is possible also it never mixed in well because I just dumped them into the bottom of the carboy and racked ontop of them thinking that would be enough to dissolve.
As time passed, I could see it clearing, half way down the carboy and then it stopped. As temps rose in the spring in my garage, it began to bubble. Usually wines degas for quite awhile after it has been cold crashed. But it degassed for weeks ,and weeks, and weeks. So I started to get nervous.
It does appear the s.g may have moved from 1.00 to 1.08 but with the temperature possibly causing some s.g error I am not sure yet but I want to know what to do before I conclude there is some slow fermentation going on.
I racked it again just to see and the bubbling slowed but then resumed.
I never degassed with a wisp before and thought I'd better. I did it for my first time and had a mount helen eruption. TWICE!! Then i've degassed it a few times additionally with nothing severe happening but still it continues to bubble.
So in my situation what does one do since there has been sorbate already added? I'm not afraid to cold crash and rack again onto cd tablets but what about the sorbate levels?
Yes I know from now on I mix it into a little mead or water first then pour it in.
Really hoping theres some old experienced veteren mazers here to provide some input.
Ran into a small issue where I cold crashed a batch then stabilized with cd tablets and potassium sorbate. I made a really bonehead error, I did it late at night after a long days work and while I was adding the sorbate I lost count. So I added another .5 tsp at the end thinking it would it least be 4.5 tsp or 5.5 and hopefully that was fine.
Now It is possible also it never mixed in well because I just dumped them into the bottom of the carboy and racked ontop of them thinking that would be enough to dissolve.
As time passed, I could see it clearing, half way down the carboy and then it stopped. As temps rose in the spring in my garage, it began to bubble. Usually wines degas for quite awhile after it has been cold crashed. But it degassed for weeks ,and weeks, and weeks. So I started to get nervous.
It does appear the s.g may have moved from 1.00 to 1.08 but with the temperature possibly causing some s.g error I am not sure yet but I want to know what to do before I conclude there is some slow fermentation going on.
I racked it again just to see and the bubbling slowed but then resumed.
I never degassed with a wisp before and thought I'd better. I did it for my first time and had a mount helen eruption. TWICE!! Then i've degassed it a few times additionally with nothing severe happening but still it continues to bubble.
So in my situation what does one do since there has been sorbate already added? I'm not afraid to cold crash and rack again onto cd tablets but what about the sorbate levels?
Yes I know from now on I mix it into a little mead or water first then pour it in.
Really hoping theres some old experienced veteren mazers here to provide some input.
