hist-brewing: Mead question

Wylie A. & Gail D. Smith wyliesmith at isomedia.com
Sun May 17 09:21:54 PDT 1998


My mead also was slow. I got a heat belt to help it along. Let it sit. Mine
finished at 1.000, after almost-sticking, no bubbles at 1.040 for a month it
slowly bubbled for two months. (Six months in the secondary)
-----Original Message-----
From: Chad Osborne <COsborne at pacbell.net>
To: hist-brewing at pbm.com <hist-brewing at pbm.com>
Date: Sunday, May 17, 1998 8:20 AM
Subject: hist-brewing: Mead question


>This is a follow up to my earlier question about my mead clearing
>quickly.
>
>It seems to have a relatively high S.G., but since I am not experienced
>with this type of brewing, I am not sure if this is okay or not.  The
>recipe used 12 lbs. buckwheat honey, 3 tsp yeast nutrient, a bunch of
>adjunct for flavor, 1 tsp Irish moss, and a vial of liquid English ale
>yeast.  It foamed up well within a day, fermented for about a week, and
>then cleared.  I racked it at 10 days, and let it sit for another
>month.  I racked it again yesterday, and the yeast appeared to be
>completely settled.  It tastes great, but the O.G. was 1.080, and the
>current S.G. is 1.050, which only comes out to about 4% alcohol by
>volume.  Is this "normal?"  I'm surprised to find out that it pooped out
>so quickly, as I was hoping for around 6-8%.  Any advice on what I
>should do next?  (Drink it, let it sit, or add something?)
>
>
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