Asked 9 years, 8 months ago. Active 1 year, 7 months ago. Viewed 18k times. Improve this question. Larisa Larisa 81 1 1 gold badge 1 1 silver badge 2 2 bronze badges. Do you have a wine thief or turkey baster and a method to test the specific gravity hydrometer or refractometer?
It's tasting quite nice, but am going to wait at least another month before I rack it again!! Add a comment. Active Oldest Votes. Improve this answer. Mattress Mattress 1, 1 1 gold badge 8 8 silver badges 12 12 bronze badges. Sign up or log in Sign up using Google. Sign up using Facebook.
Sign up using Email and Password. Post as a guest Name. Email Required, but never shown. Featured on Meta. I rack my mead primary no earlier than one month. Maybe even two months. Then wait another two or three months and rack again. Maybe even longer depending on the east you are using. Sent from my iPhone using Wine Making. Tenbears Banned. Joined Sep 18, Messages Reaction score I rack most of my meads for the first time at least 30 days after the start but no more than Then I rack them around two months.
Do you mean you leave it in a bucket for 30 days? I guess you are going to get to hear everyone's opinion today I would rack after primary and let it go for a few weeks before racking. Afterwords, I would rack a lot less frequently unless the stuff was just dropping out like crazy.
Tenbears, I generally agree if something ain't broke there is no need to fix it but IMO racking when the SG is still around 1. If you are already working in low temperatures and if the fermentation is already "slow" your word I do think that there is a danger of a stalled fermentation. What is the advantage of racking so early? It is how I was shown how to make mead on my first batch back in , long before the internet and the convenient access to the abundant information available from the multitudes of experts on it.
At that time we stopped many meads before dryness and the early racking allowed the yeast a bit of time to clean up before it was stopped. When I began to ferment to dryness and then back Sweeten I simply continued using the same method I had always used. I have never had a batch "stall" So there has never been a need to fix the time tested technique. You must log in or register to reply here. Latest posts. There are a few ways to tell when primary fermentation is complete.
Either your mead has stopped bubbling through the airlock, which is a fairly good indication, or your gravity does not change from one day to the next. In order to check whether or not the airlock has stopped bubbling its a good idea to shake up the mead a little bit first to shake loose any CO2.
This is called degassing and its important for the health of the yeast. It is very possible that you can jumpstart your fermentation for at least another day once doing this. The only way for certain that you will know if your primary fermentation has completed is to check whether or not your meads gravity has changes from one day to the next.
If it has stopped then your primary fermentation is complete and its time to rack to secondary for aging. A lot can go into figuring out what the final gravity of a mead will be, but often times its preferred to zero out a mead.
This means bringing the final gravity to 1. This will result in a very dry mead. Most mead makers then back sweeten their mead until it tastes the way they want it. But, if you added too much honey from the beginning its possible that you could create a mead that does not zero out and could potentially have a higher finishing gravity. The simple calculator from meadmakr.
Not every yeast has the same abv threshold. It is likely to take longer than a month for fermentation to complete in this instance because there is more honey for the yeast to ferment. There may be some times where you want to stop fermentation or complete your fermentation early.
You may want a sweeter mead or a mead with less alcohol. This is because the yeast has dropped out of suspension and fallen to the bottom.
Primary fermentation is the most important time to keep your yeast healthy. There are a few ways to make sure your yeast remains healthy. Keeping your yeast healthy will lead to the best possible end product of mead.
It will also keep your mead from being especially smelly. Rotten egg smell is no fun for anyone. Some people get really paranoid and re-rack their mead constantly. This is detrimental, because like I said before oxygen is detrimental for your end product.
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