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Messages - oldguy

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Brewing my "Wages of Sin" APA! 

Should be brewing a mead, but overcome by events...

Happy Mead Day nonetheless!


2
Other Fermentables / Mead rescue?
« on: January 03, 2010, 09:48:09 AM »
I am an experienced all-grain home brewer, so I am familiar with  fermentation techniques for beer, but this  mead fermenting is kicking my ass! It is my first batch of  mead, and I have been getting advice from from some award-winning  mead makers in my local area. Unfortunately, I think I am nearing drain-circling time for this  mead. It is stuck at 1.054 SG, and not moving, despite multiple pitches. I would like to know how to move it back on track, or if I should cut my losses. The stuff has had so much nutrient added that...well if I knew I wouldn't be posting!

The original intent was for a peach  melomel, adding frozen peaches to fully fermented  mead, and backsweetening as needed.

Here is the full recipe and process steps to date (Thanks in advance!):

Brew Date 11/9/09

In a sanitized bucket, I beat 20 lbs Orange Blossom honey in one  gallon of 70F spring water. Added 70F spring water to make 5 gallons; whipped to  aerate.

OG = 1.152

Yeast hydration:
3 pkgs Lalvin 71B1122 Narbonne yeast (15 grams)
200 ml boiled spring water cooled to 104F, with
20 grams GoFerm

Pitched and covered with lid/airlock on bucket.

Additions:
11/9/09 - 8 hours after pitching, whipped to degas; added ½ tsp  DAP and ¼ tsp Fermaid K

11/10/09 - whipped to degas; added ½ tsp  DAP and ¼ tsp Fermaid K
11/11/09 - whipped to degas; added ½ tsp  DAP and ¼ tsp Fermaid K
11/12/09 - whipped to degas; added ½ tsp  DAP and ¼ tsp Fermaid K

11/21/09 – (12 days after pitching)
SG = 1.100 Apparently  stuck fermentation
 pH = 3.5 (assume yeast no longer viable due to  pH)
Added 1 tbsp potassium bicarbonate to raise  pH

Repitched:
2 pkgs Lalvin 71B1122 Narbonne yeast (10 grams), rehydrated in
170 ml boiled spring water cooled to 104F, with 13 grams GoFerm

11/23/09 - whipped to degas; added ½ tsp  DAP and ¼ tsp Fermaid K
11/24/09 - whipped to degas; added ½ tsp  DAP and ¼ tsp Fermaid K

11/25/09 - SG = 27  Brix, corrected to 1.093 (7 point drop in 4 days);  pH 3.9

11/29/09 - SG = 24  Brix, corrected to 1.070;  pH 4.2; whipped to degas

12/19/09 – Slow activity;  pH 3.5; SG = 1.055 by  hydrometer; degassed and added ¾ tsp chalk to raise  pH to 3.8; calculated ABV 12.9%

12/20/09 – whipped to degas; added ½ tsp  DAP and ¼ tsp Fermaid K
12/27/09 –  pH 4.2; SG = 1.055 by  hydrometer; no SG change in 8 days.

Repitched:
2 pkgs Champagne yeast (10 grams), rehydrated in
170 ml boiled spring water cooled to 104F, with 13 grams GoFerm
Degassed and added 30 seconds 0xygen through stone prior to pitch.


12/30/09 – No visible activity, although positive pressure in bucket noted.
SG = 1.054 by  hydrometer. Added ½ tsp  DAP and ¼ tsp Fermaid K.

1/3/2010 – SG = 1.054;  pH 4.3; no indications of infection; does smell yeasty and  must is murkey khaki  color.

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