turtlescales
Well-Known Member
Made 4 single gallon batches of various meads for my first go at homebrewing, and all but my Bochet managed to ferment out nicely. Unfortunately, I made these before I learned my lesson in regards to taking OG readings, but I just checked the gravity and it is a whopping 1.08 give or take.
My ingredients-
3.5 lbs clover honey
K1v-1116, rehydrated with goferm
Spring water to 1 gallon
1/5/12- Cooked honey for just over 2 hours until very dark red, nearly black. Slowly added water and siphoned to gallon jug. When temp hit 102, pitched rehydrated yeast.
1/15/12- Still haven't quite figured out SNA, vigorous ferment had tapered down, added 1/4 tsp Fermaid K. (yeah, this is likely my problem right here I expect)
2/2/12- Racked to secondary, forgot to take SG, again like a bad n00b.
2/8/12- Noticed this one not clearing like the others, and holy wah, 1.08 SG.
That'll teach me. Anyways, I imagine I will have to repitch some yeast. I have some pasteur champagne and montrachet in the fridge, but live almost within spitting distance of Austin Home Brew Supply and any excuse to go in there is a good one. Any thoughts on what yeast to try, and nutrient addition? I do have to stick to yeasts that can take higher temps, even in February I have to crank the AC to keep my apartment at 68, but gets up to 74 sometimes. I'd rather shoot for higher temp friendly yeasties than discover what fusels taste like. Thanks as always guys!
My ingredients-
3.5 lbs clover honey
K1v-1116, rehydrated with goferm
Spring water to 1 gallon
1/5/12- Cooked honey for just over 2 hours until very dark red, nearly black. Slowly added water and siphoned to gallon jug. When temp hit 102, pitched rehydrated yeast.
1/15/12- Still haven't quite figured out SNA, vigorous ferment had tapered down, added 1/4 tsp Fermaid K. (yeah, this is likely my problem right here I expect)
2/2/12- Racked to secondary, forgot to take SG, again like a bad n00b.
2/8/12- Noticed this one not clearing like the others, and holy wah, 1.08 SG.
That'll teach me. Anyways, I imagine I will have to repitch some yeast. I have some pasteur champagne and montrachet in the fridge, but live almost within spitting distance of Austin Home Brew Supply and any excuse to go in there is a good one. Any thoughts on what yeast to try, and nutrient addition? I do have to stick to yeasts that can take higher temps, even in February I have to crank the AC to keep my apartment at 68, but gets up to 74 sometimes. I'd rather shoot for higher temp friendly yeasties than discover what fusels taste like. Thanks as always guys!