Too sweet

[Jag75]

It's been 6 weeks since I made my first mead. Used 3 # of honey 1 gallon water . My OG was 1.130. I didnt use any nutrients and my son n law did . His got up to about 15 - 16% and was so strong he back sweetened it . Mine is still too sweet . We used D47 yeast . I've kept it low 60's . I dont know what the gravity is now but I know it should ferment more . Should I bring it up to say 70f ? Or should I add some fermaid O? I'd like it to ferment a little more to knock out some of the sweetness.

 

[Brett_Bellmore]

Add the fermaid, and shake it up a bit. It's pretty hard to ferment straight honey dry due to the lack of nutrients, but there should still be some live yeast in there.

 

[Jag75]

Add the fermaid, and shake it up a bit. It's pretty hard to ferment straight honey dry due to the lack of nutrients, but there should still be some live yeast in there.

Awesome ty very much ! Will add asap

 

[Seamonkey84]

Shake/stir it to degas it first! Then dissolve the fermaid in some warm water to help mix it all in. Adding it without degassing will making a big mess!

 

[bracconiere]

It's been 6 weeks since I made my first mead.

is it wrong of me that this reminded me of the barenaked ladies....LOL




and yes it's off topic

edit: and now that i've read the thread....what about converting it to a cyser and adding FAJC for nutes?

 

[Jag75]

is it wrong of me that this reminded me of the barenaked ladies....LOL




and yes it's off topic

edit: and now that i've read the thread....what about converting it to a cyser and adding FAJC for nutes?

Awesome song lol , I wanted a true traditional mead for my first go around . I'm not huge into apple cider / wine . I love apples by themselves or in apple pie but that's about it .

And to answer your question. It's not wrong at all

 

[bracconiere]

glad you got a laugh!

when i ferment molasses for rum, it doesn't ferment completely...are there enzymes you could add if honey is similar? (and yes i'm learning, quick google says pectic enzyme? just really clutching at straws)

edit: i learned something new allready! https://en.m.wikipedia.org/wiki/Zymase (maybe be able to stop having to buy yeast!, lol)

 

[Maylar]

Measure your gravity, calculate ABV. Yeast will not assimilate nutrients after 9-10%.

 

[Jag75]

Measure your gravity, calculate ABV. Yeast will not assimilate nutrients after 9-10%.

Oops I already added 1 g of fermaid O . But I can honestly say taste wise it isnt close to that .

 

[mwilcox]

This is very late, but...
3 lbs of honey plus one gallon of water will give you ~1.082 OG. If OP meant one gallon total volume (quart of honey, 3 quarts of water), it'd be more like 1.103. To get 1.130 you'd need a gallon of water and 3 lbs of white sugar, basically. Thus if it is still very sweet you may actually be below that 9-10 ABV limit for nutrient uptake.
Calculate the correct OG, then measure current gravity, then calculate ABV before all future nutrient additions. D47 will usually eventually get you there, it can just take longer and need longer to age. Good luck--

 

[Silver_Is_Money]

It's not only lack of nutrients that cause yeast to stall or outright die off. If the pH falls below 3 the wine yeast can get sluggish or even die (at about pH 2.8). A little potassium carbonate or potassium bicarbonate is your friend here. Straight honey offers little in the way of buffering to prevent the pH from plummeting too low.

 

[Silver_Is_Money]

DAP containing yeast nutrient is mildly basic, and it most likely provides a degree of buffering, So it can effectively work three ways to keep the yeast chugging along. It feeds them the nutrients they need, it raises the pH somewhat, and it buffers somewhat against pH drop.

 

[Jag75]

I tried the mead a week or so after the ferm o addition and it has helped a little. It fermented a tad more . I think its pretty much done idk . Gonna add add the sulfite and sorbate then stick in the fridge .

 

[Seamonkey84]

I tried the mead a week or so after the ferm o addition and it has helped a little. It fermented a tad more . I think its pretty much done idk . Gonna add add the sulfite and sorbate then stick in the fridge .

wrong order, stick in fridge until crystal clear, rack off all the lees and yeast, then sulfite and sorbate while it’s still cold.

 

[Jag75]

wrong order, stick in fridge until crystal clear, rack off all the lees and yeast, then sulfite and sorbate while it’s still cold.

Ok ty will do

 

[Jag75]

After 5 days in the fridge it didnt clear as much as I thought it should . So i took it out let it get to room temp and added Bentonite. It only took about 3 days and this sucker is nice and clear . Put it back in the fridge . It's been there for a few days . So should i now rack and get it off the sludge then add my sulfite and sorbate , mix really well then put back in the fridge?

 

[Jag75]

Heres the clarity from the Bentonite