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Mead fermentation

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jmmcfarland:
I started my first mead a month ago. I was planning on transferring to my secondary but my last gravity reading was still high (1.065). Any advice would be appreciated. Also O.G. was 1.110.

nateo:
Nutrients? PH? Temp? Yeast Strain?

jmmcfarland:
I added Gypsum, acid blend, yeast extract, Irish moss and Champagne yeast. My PH is 3.2 and my temp is 76 degrees.

nateo:
Acid blend should really be used post-ferment, to taste. Yeast gets grumpy under pH - 4. How much yeast did you use? Did you rehydrate it?

jmmcfarland:
I only used one package of yeast that I didn't hydrate per the instructions. I'll take note to hold acid blend till after fermentation. I went ahead and moved it over to my secondary yesterday. Fermentation is still going. Just seems to be very slow.

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