Wyeast "yeast nutrition" 2 g / 10 L
Today was the second week after the preparation of the my first batch of mead and it is now time to rack it it to a second fermenter. This was quite easily done by placing the initial fermenter on the kitchen table and put two plates underneath to tilt it. Take the fermentation lock out first before moving the fermenter, so that the old water in the lock is not pulled into the fermenter by accident. It can be infected. With a siphon the liquid content was moved to the second fermenter, a process that takes about 15 min. This has to be done with care so the air is not mixed into the must. Hence, take your time to do this.
The must was now quite murky and not even remotely clear. The yeast that have fallen out of solution so far was laying like a layer of mud on the bottom of the fermenter. The rosehip pieces were floating covered with yeast also. I transferred as much of the liquid as I could untill the I could see the siphon filled with the muddy layer of yeast. I could transfer about 19.5 L.
The mead smelled very much like white wine, with a very sharp acidic tone. I hope this will become more moderate after some storage time.
I then measured the gravity, SG to 1.069, so ABV = (OG-SG) / 0.007.5 = (1.140-1.069) / 0.0075 = ~9.5%. There is still some way to go. The yeast (Kitzinger port) should be able to go to 15-16%, so I will check again in another two weeks. For the yeast to be able to continue to its max ABV the conditions have to be optimal. pH was still somewhere between 3 and 4, measured with pH strips. Finally I added some nutrients (Wyeast "yeast nutrition") corresponding to 10 L assuming that there is still some nutrition available in the solution from the initial addition. A quick stir to make a vortex - NO splashing - and then the lid was tightened and the fermentation lock was attached - now with fresh water . The fermenter was wrapped in a black plastic bag to limit sun-light.
Hopefully the fermentation has ended within the next two weeks and then it will be time to clear the mead
I then measured the gravity, SG to 1.069, so ABV = (OG-SG) / 0.007.5 = (1.140-1.069) / 0.0075 = ~9.5%. There is still some way to go. The yeast (Kitzinger port) should be able to go to 15-16%, so I will check again in another two weeks. For the yeast to be able to continue to its max ABV the conditions have to be optimal. pH was still somewhere between 3 and 4, measured with pH strips. Finally I added some nutrients (Wyeast "yeast nutrition") corresponding to 10 L assuming that there is still some nutrition available in the solution from the initial addition. A quick stir to make a vortex - NO splashing - and then the lid was tightened and the fermentation lock was attached - now with fresh water . The fermenter was wrapped in a black plastic bag to limit sun-light.
Hopefully the fermentation has ended within the next two weeks and then it will be time to clear the mead
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