When to rack. Help!!!!!!

[newguy29]

I've had my maple wine/mead in my primary for a week. Bubbling has definitely died down should I add nutrient to get it going or should I rack into a second fermenter. Should I kill the yeast. Help!!!!!!

 

[Vex3521]

what is the gravity? Is it stable (at least 3 days) on that reading? I don't think after a week you'd be at terminal unless SG was low? so honestly I'd look at temperature first and if it's too cold/warm move it where it's more optimal. Are you stirring at all? If no and temperature is fine I'd do that and see about getting the yeast re-suspended. If the above 2 don't help with a couple days of doing I'd probably re-rack and add new yeast since I wouldn't add nutrient after just a week but that's me.

 

[HB_in_Subic]

Check the gravity first. If it is below 1.010, then transfer after degassing, to secondary off of whatever lees that have settled. Then put on airlock and let it clear out on it's own.

If it is above 1.020, then maybe add an SNA accordingly. Remember using the BOMM method it is recommended to add the SNAs at the 1/3 marks. I.E. SG 1.090, then add at 1.06 and 1.03...

Transfer again when you see 1/4" of lees on the bottom. Repeat as necessary until no more lees.

You can also let it warm up if the ferment has stalled (i.e above 1.03). If I remember correctly, you are using D47 which ferments slowly. It may take up to 10 days to reach a gravity below 1.01...

 

[Frognostic]

I keep mine in an open air container, preferably no more than five days but I have left it in that environment for over 20 days before.

I used to leave it in there around 14 days but decided that probably wasn't the best practice.

After it's gone in the glass container I rack when the yeast has done fermenting the sugars and the mead is sitting on its lees, at least that's what I try to do.

Sometimes fermentstion is sluggish, sometimes I'm lazy or distracted, other times there's no new glass vessel to rack into.

I don't want to leave it on there until it starts smelling funky. I want the lees smelling like fresh baked cookies not onions at the time of racking haha.

 

[newguy29]

I keep mine in an open air container, preferably no more than five days but I have left it in that environment for over 20 days before.

I used to leave it in there around 14 days but decided that probably wasn't the best practice.

After it's gone in the glass container I rack when the yeast has done fermenting the sugars and the mead is sitting on its lees, at least that's what I try to do.

Sometimes fermentstion is sluggish, sometimes I'm lazy or distracted, other times there's no new glass vessel to rack into.

I don't want to leave it on there until it starts smelling funky. I want the lees smelling like fresh baked cookies not onions at the time of racking haha.

Mine kinda smells a little "sour". Like jail wine lol.

 

[newguy29]

I will also say that recipe called for regular bread yeast not d47 as I am using.

 

[Yooper]

I will also say that recipe called for regular bread yeast not d47 as I am using.

Then it's probably done.