first mead

[hbtasdfg]

Started a mead with homemade honey (friend keeps bees).

1.095 starting gravity
4.5 gallon approximate batch size
Lalvin 71b yeast rehydrated 20 minutes at 100F pitched 104F
ambient temp 65F
added 1 tsp of cream of tartar
1/2 tsp DAP
1/2 tsp yeast nutrient (hulls)
1 tsp acid blend (malic citric tartaric)

spice mix boiled 20 minutes in a pint of water
1 cinnamon stick
1/2 vanilla bean
couple satsumas whole 1 broke open in boil
5 cloves
5 allspices
1/3 nutmeg crushed
5 ginger slices


gravity has fallen to 1.088 after 1 day.

The hydrometer registered 1.088 then rose, and finally registered 1.10 but seemed to have bubbles of carbonation raising it- retested a couple times 1.088 seems to be consistent lowest value it settles on.

Question: I saw advice recommending 3 stage yeast nutrient addition but not quantity, is this about right?

Is this enough cream of tartar to buffer pH?

Is starting gravity too high for Lalvin 71B with advertised 14% ABV tolerance?

 

[huesmann]

No, it should be fine. If you have degassing bubbles stick to your hydrometer, you should shake your sample until it's no longer fizzy, and then stick the hydrometer back in.

 

[Matrix4b]

I would probably but in the must the vanilla bean for a couple of months in the secondary. You may get better flavor.

Matrix

 

[hbtasdfg]

down to 1.042