Hi I'm wondering if you can help me with my first batch of mead?
Started on the 8th August,
1800g of honey
1tsp of Yeast Nutrient
1 packet of Lalvin EC 1118 yeast (should have a tolerance of up to 18%)
5L dj only filled to the shoulder (approx 4L) s.g. 1.140. Hoping that when topped up to 5L it would yield just under 15%.
Only filled to the shoulder in case fermentation was vigorous in the early stages, and at first it was. It went off like a rocket, but slowed down quickly.
After a week I decided to top up and added another 340g of honey and topped up with water to 5L. Estimating this would make the final mead around the 17% mark.
After being topped up and fed I expected fermentation to pickup again but it seems to have completely stopped, in fact the liquid has started to clear. However, when I have taken an s.g. reading today it is 1.100.
I calculate that in total there was 1700g of sugar contained within the 2140g of honey which would have resulted in a s.g. of 1.132 this mean that fermentation has started, but the liquid is approx 4%
I don't believe that there is an infection, but fermentation seems to have stopped. I'm suspecting a lack of nutrient or a high sugar concentration is to blame, but s.g of 1.100 shouldn't be a problem. Any suggestions on how to proceed?
Started on the 8th August,
1800g of honey
1tsp of Yeast Nutrient
1 packet of Lalvin EC 1118 yeast (should have a tolerance of up to 18%)
5L dj only filled to the shoulder (approx 4L) s.g. 1.140. Hoping that when topped up to 5L it would yield just under 15%.
Only filled to the shoulder in case fermentation was vigorous in the early stages, and at first it was. It went off like a rocket, but slowed down quickly.
After a week I decided to top up and added another 340g of honey and topped up with water to 5L. Estimating this would make the final mead around the 17% mark.
After being topped up and fed I expected fermentation to pickup again but it seems to have completely stopped, in fact the liquid has started to clear. However, when I have taken an s.g. reading today it is 1.100.
I calculate that in total there was 1700g of sugar contained within the 2140g of honey which would have resulted in a s.g. of 1.132 this mean that fermentation has started, but the liquid is approx 4%
I don't believe that there is an infection, but fermentation seems to have stopped. I'm suspecting a lack of nutrient or a high sugar concentration is to blame, but s.g of 1.100 shouldn't be a problem. Any suggestions on how to proceed?