[pete b]

I think you have a lot of flexibility with your SNA regime and degassing schedule. My batches are small enough that I can't afford to take 4 or 5 gravity readings, so I just kind of go by eye. Don't sweat the small details too much.

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yea, I kind of go by fizziness. At first its obvious you are letting a lot of co2 out and at some point its just not fun anymore. It works.

[Wort-H.O.G.]

I think you have a lot of flexibility with your SNA regime and degassing schedule. My batches are small enough that I can't afford to take 4 or 5 gravity readings, so I just kind of go by eye. Don't sweat the small details too much.

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yea, I kind of go by fizziness. At first its obvious you are letting a lot of co2 out and at some point its just not fun anymore. It works.

Fun huh

Dropped 10pt last night to this morning and now 1.060. Few more days degassing and should be good to go and let ride to the finish.


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[pete b]

I have a fun one coming up. We just tasted a maple "tej" they we had made with honey, maple syrup, and used maple sap instead of water and it was fabulous. We'll probably do a 15-20 gallon batch this year. We used hops instead of gesho but I might get some gesho this time.

[Wort-H.O.G.]

done with degas yesterday. today down to 1.040, PH 3.81 and fermenting nicely at 64F.

see where we are at in about 2 weeks.

[Wort-H.O.G.]

down to 1.015.suppose I should warm it up a bit from current 65F to help finish it out?

[mchrispen]

Yeah, for the most part, you can just let it free rise to room temp to finish. However, it is useful to cold crash before racking. Depending on the size and character of the lees - the cold will help pack that down - just like beer.


The rest is just aging and clarification. Maybe use some SuperKleer after the third rack... or just time.


I am betting that tastes amazing.

[Wort-H.O.G.]

Yeah, for the most part, you can just let it free rise to room temp to finish. However, it is useful to cold crash before racking. Depending on the size and character of the lees - the cold will help pack that down - just like beer.

The rest is just aging and clarification. Maybe use some SuperKleer after the third rack... or just time.


I am betting that tastes amazing.

cool. so let it sit for another 2 weeks maybe at room temp, then cold crash it?

[mchrispen]

I bet a week at room temp will be enough. Pete has more experience.


I have been trained to get off the lees as soon as terminal gravity is reached... but that may no longer be necessary with the nutrient regiment. I typically am ready to package or bulk age in a keg after three rackings - usually about 3 months from pitching.

[Wort-H.O.G.]

I bet a week at room temp will be enough. Pete has more experience.


I have been trained to get off the lees as soon as terminal gravity is reached... but that may no longer be necessary with the nutrient regiment. I typically am ready to package or bulk age in a keg after three rackings - usually about 3 months from pitching.

ok. i at 1.010 and still bubbling away nicely.

my wine gets isinglass and comes out brilliant-imagine that's ok to use also?  since you age the mead, do you use any sulfite? I'd rather not but if its best I will.

[pete b]

I like to keep it at room temperature for quite awhile after racking into carboys. I don't make a particular effort to not take much sediment with it, but you do want it to be mostly off the gross lees. Here is a point we will probably depart because we make so much its easy for me to be patient. I let it sit for a couple to a few months at ambient room temperature (65 to 68ish, a little higher in the summer), although most gets made fall/winter), then into tertiary (this time trying to get no sediment) then cellar (52-65 winter/summer) for a year or more. Obviously you don't want to wait that long with none ready to drink, but I do recommend at least a couple weeks in secondary at room temperature. I think it helps clean up and the agitation plus warmth more or less insures there wasn't a stall you weren't aware of.

[pete b]

I bet a week at room temp will be enough. Pete has more experience.


I have been trained to get off the lees as soon as terminal gravity is reached... but that may no longer be necessary with the nutrient regiment. I typically am ready to package or bulk age in a keg after three rackings - usually about 3 months from pitching.

ok. i at 1.010 and still bubbling away nicely.

my wine gets isinglass and comes out brilliant-imagine that's ok to use also?  since you age the mead, do you use any sulfite? I'd rather not but if its best I will.

I don't sulfite. To me one of the benefits of homemade is you can avoid chemicals but people do.
I also don't use finings because after the time it spends in the cellar it is crystal clear.

[Wort-H.O.G.]

I bet a week at room temp will be enough. Pete has more experience.


I have been trained to get off the lees as soon as terminal gravity is reached... but that may no longer be necessary with the nutrient regiment. I typically am ready to package or bulk age in a keg after three rackings - usually about 3 months from pitching.

ok. i at 1.010 and still bubbling away nicely.

my wine gets isinglass and comes out brilliant-imagine that's ok to use also?  since you age the mead, do you use any sulfite? I'd rather not but if its best I will.

I don't sulfite. To me one of the benefits of homemade is you can avoid chemicals but people do.
I also don't use finings because after the time it spends in the cellar it is crystal clear.

that looks great Pete. I'm not going to sulfite. haven't done it on my white wine either and that's consumed within a year and been fine.

[Wort-H.O.G.]

down to 1.002 so exceeded 14% and PH 3.8.  presume that PH is fine as is, and that if i wanted I could adjust lower if I wanted to?

[mchrispen]

Most likely you will see a few more points drop over the next month. I would not adjust. You have given your yeasty friends all the advantage needed!


You might want to start a 1 gallon batch that is ubersweet to back sweeten this one! I don't have Pete's pipeline, but I keep a very sweet mead to blend back the dry - hoping that the alcohol will prevent any further fermentation.


Like you all - I don't like to sulfite.

[Wort-H.O.G.]

Ok so don't adjust is reference to ph right?

So I don't know if I want to back sweeten. I like dry wines,but perhaps mead/melomel is different?   


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