This is my first post! I'm excited to be part of this community. So far I have only leeched advice while homebrewing, but now, I have a problem that I can't find anywhere on the internet. Thanks for the help.
The Problem:
my mead's specific gravity increased from 1.076 (original) to 1.095 (60 hours after pitching yeast).
My thoughts:
1) this could be that my original gravity reading lacked yeast, and after the yeast started multiplying, the mead's density increased. So, when I checked the gravity to log its progression there was more "stuff" in the water.
2) maybe there was undissolved honey at the bottom of the carboy that slowly dissolved in the last 60 hours, thereby increasing the specific gravity.
3) I put spices (cloves and nutmeg) in mead, and they've slowly been dissolving over the last 60 hours, and now the gravity is reading higher than the must's.
The Recipe:
Montrachet yeast
12 lbs of wildflower honey
2 tsp acid blend
4.5 tsp yeast nutrient
1/2 tsp grape tannin
Any knowledge out there you can humble me with regarding my problem?
Thanks
The Problem:
my mead's specific gravity increased from 1.076 (original) to 1.095 (60 hours after pitching yeast).
My thoughts:
1) this could be that my original gravity reading lacked yeast, and after the yeast started multiplying, the mead's density increased. So, when I checked the gravity to log its progression there was more "stuff" in the water.
2) maybe there was undissolved honey at the bottom of the carboy that slowly dissolved in the last 60 hours, thereby increasing the specific gravity.
3) I put spices (cloves and nutmeg) in mead, and they've slowly been dissolving over the last 60 hours, and now the gravity is reading higher than the must's.
The Recipe:
Montrachet yeast
12 lbs of wildflower honey
2 tsp acid blend
4.5 tsp yeast nutrient
1/2 tsp grape tannin
Any knowledge out there you can humble me with regarding my problem?
Thanks