ButcherBoy
Well-Known Member
My brother and I went in on a joint project to make some mead. He supplied the honey and I'm brewing it, hoping to have it ready to bottle sometime around the end of 2013.
Here's what I'm doing: Had about 17lbs of Orange Blossom honey, mixed with store bought spring water to get about 5.5gal at 1.121 OG. Used GoFerm to rehydrate a packet of D-47 yeast, added a total of 6g DAP and 3.5g FermaidK in 3 additions over the first week added when stirring.
Been planning this to finish up around 1.015 for a medium sweet mead at around 14%ABV.
Started batch on 1-6-13, I expected it to go into the secondary by now but the gravity is still a little high. Just checked and it is right around 1.020 maybe 1.021. D-47 has about a 14% tolerance and I've made several calculations and still come up with a calculated FG of 1.015, so I'm thinking it's almost done but the gravity is just slowing way down and I'm thinking the yeast is just about pooped out. Took a reading on 2-17-13 of 1.023, 2-9-13 was 1.030.
I hesitate to do much with it right now, if I've learned anything from wine and beer it's patience, let the yeast do their thing. Most things I've read say not to rack mead until it's at FG, but after 2 months will it really go much lower? Should I just rack this to the secondary now and continue to wait? Should I add more nutrients to help the yeast along to the calculated FG? Did I make a mistake in my calculations and the yeast is choking on alcohol?
Here's what I'm doing: Had about 17lbs of Orange Blossom honey, mixed with store bought spring water to get about 5.5gal at 1.121 OG. Used GoFerm to rehydrate a packet of D-47 yeast, added a total of 6g DAP and 3.5g FermaidK in 3 additions over the first week added when stirring.
Been planning this to finish up around 1.015 for a medium sweet mead at around 14%ABV.
Started batch on 1-6-13, I expected it to go into the secondary by now but the gravity is still a little high. Just checked and it is right around 1.020 maybe 1.021. D-47 has about a 14% tolerance and I've made several calculations and still come up with a calculated FG of 1.015, so I'm thinking it's almost done but the gravity is just slowing way down and I'm thinking the yeast is just about pooped out. Took a reading on 2-17-13 of 1.023, 2-9-13 was 1.030.
I hesitate to do much with it right now, if I've learned anything from wine and beer it's patience, let the yeast do their thing. Most things I've read say not to rack mead until it's at FG, but after 2 months will it really go much lower? Should I just rack this to the secondary now and continue to wait? Should I add more nutrients to help the yeast along to the calculated FG? Did I make a mistake in my calculations and the yeast is choking on alcohol?