Sun Apr 27, 2008 12:08 pm
On a Wednesday, I took my Wyeast 4184 sweet mead. I made a 1200ml starter of 1.035 gravity. I let that go on a stir plate until Friday, where I crashed it in the fridge until Saturday when I used it.
Saturday I took 1 gallon of campden treated water and stirred in the 15 lbs. of wildflower honey. I stirred it until the honey was not longer clinging to my spoon. I then added another gallon of treated water and stirred that. Then I added 2 more gallons, giving me a total of 5 gallons, and stirred that again, really well.
I then decanted the wort of the yeast, added some clean water, about 1-2 cups and swished it around until all the yeast was in solution. I then poured the yeast into the fermenter, added the must and aerated with an pump, filter and stone, for 30 min. I then put the fermenter into my temp controlled chest at about 68-70 degress.
Earlier this week, I took the fermenter out of the chest and put it upstairs where it has sat at about 72 degrees. I am getting 1 bubble every 8-10 seconds. Today it seems to be every 10 seconds. I checked the mead today and got a reading of 1.031. My OG was 1.096. If I figured it out right, to get a 12% mead, I would have to get my mead to 1.000.
If you need any other info, let me know. Thank you all so much for your help.
:cheers:
P.S.
I added 5 tsp of yeast nutrient when I pitched. It was ammonium phosphate. I also added some more about a week ago, another 3 tsp. It fizzed real good for about 30 seconds, then it was normal. Did not notice the airlock bubble more than normal.
Member of the BN ARMY.
Nothing like a pint to hold you over to the next one, that's what I always say!