hman0217
Member
Hello friends
This is my session mead started on June 27th with an SG of 1.048 and current gravity of 1.002
I racked it to the secondary at exactly two weeks at a gravity of roughly 1.010
As a beginner, I'm learning i could have invoked a more vigorous fermentation with better starter methods but, noentheless, after reading the majority opinion, getting it off the lees after two weeks is a popular practice so that's what I did.
But alas, it has fermented down enough to leave me another inch of lees at the bottom. As you can see, it's clearing although it could clear further. But i fear leaving it on the lees for more than a few more days would be bad for flavor. (It has a very slight yeast flavor now. Which i am hoping is more about yeast precipitation than yeast decomposition.)
So as i see it, my options are:
1. Leave it on the lees for an extra couple weeks (for a total of six weeks) and then keg.
2. Transfer to keg at the four-week mark and let it finish clearing in the keg.
Or
3. Re-rack and age longer before kegging
My fear with #3 is further introduction of oxygen and i only currently own the one carboy so it's be back into the plastic again.
So i WANT to do #2 but i want to hear the thought of my wise elders
This is my first batch of mead ever and I'm not expecting a masterpiece but I'm still fond of it In the way one gets about firsts in life.
Thanks
This is my session mead started on June 27th with an SG of 1.048 and current gravity of 1.002
I racked it to the secondary at exactly two weeks at a gravity of roughly 1.010
As a beginner, I'm learning i could have invoked a more vigorous fermentation with better starter methods but, noentheless, after reading the majority opinion, getting it off the lees after two weeks is a popular practice so that's what I did.
But alas, it has fermented down enough to leave me another inch of lees at the bottom. As you can see, it's clearing although it could clear further. But i fear leaving it on the lees for more than a few more days would be bad for flavor. (It has a very slight yeast flavor now. Which i am hoping is more about yeast precipitation than yeast decomposition.)
So as i see it, my options are:
1. Leave it on the lees for an extra couple weeks (for a total of six weeks) and then keg.
2. Transfer to keg at the four-week mark and let it finish clearing in the keg.
Or
3. Re-rack and age longer before kegging
My fear with #3 is further introduction of oxygen and i only currently own the one carboy so it's be back into the plastic again.
So i WANT to do #2 but i want to hear the thought of my wise elders
This is my first batch of mead ever and I'm not expecting a masterpiece but I'm still fond of it In the way one gets about firsts in life.
Thanks