Hi everyone! In my previous thread I told you that I am getting ready to make make mead for first time and was asking for y our advices. Once again - thank you everyone who helped me on that phase!
On April 10th I made two 3 gallon batches of mead: for one I used D47 yeast and for another Red Star Premier Classic. I used 9 pounds of honey per each 3 gallon vessel. Yeasts were rehydrated in water with Go-Ferm prior to adding them to the must... I used TOSNA calculator for nutrients addition so... I added Fermaid O at 24, 48 and 72 hours interval. Also, I was aerating the must twice a day.
Here is my problem: when I measured OG (right after I mixed all honey with water) and probably because I was so exited I took (obviously) wrong measurements. Must from one fermenter showed me 1.115 and from another 1.400. I said to myself: "WOW! Something is wrong because based on amount of honey and water in each fermenter OG has to be the same...". So, everything was and still fermenting just fine as of today. Yesterday I decided to measure SG to find out if 1/3 sugar brake is occurred and I was unpleasantly surprised to find that reading were 1.190 and 1.180 respectively. How come? Gravity went up after 6 days of fermentation? Of course I realized that I screw up while measuring my initial gravity first time...
I tried very small amount of mead hoping to taste some alcohol in it but it was just sweet... and I didn't taste any alcohol in it...
From what I learned so far, it looks like that I am screwed on finding correct 1/3 sugar brake as well as future ABV level... I am asking for help from you guys if there is any way to determine approximate OG level of my mead? Please let me know if you need any additional information.... Thank you!
On April 10th I made two 3 gallon batches of mead: for one I used D47 yeast and for another Red Star Premier Classic. I used 9 pounds of honey per each 3 gallon vessel. Yeasts were rehydrated in water with Go-Ferm prior to adding them to the must... I used TOSNA calculator for nutrients addition so... I added Fermaid O at 24, 48 and 72 hours interval. Also, I was aerating the must twice a day.
Here is my problem: when I measured OG (right after I mixed all honey with water) and probably because I was so exited I took (obviously) wrong measurements. Must from one fermenter showed me 1.115 and from another 1.400. I said to myself: "WOW! Something is wrong because based on amount of honey and water in each fermenter OG has to be the same...". So, everything was and still fermenting just fine as of today. Yesterday I decided to measure SG to find out if 1/3 sugar brake is occurred and I was unpleasantly surprised to find that reading were 1.190 and 1.180 respectively. How come? Gravity went up after 6 days of fermentation? Of course I realized that I screw up while measuring my initial gravity first time...
I tried very small amount of mead hoping to taste some alcohol in it but it was just sweet... and I didn't taste any alcohol in it...
From what I learned so far, it looks like that I am screwed on finding correct 1/3 sugar brake as well as future ABV level... I am asking for help from you guys if there is any way to determine approximate OG level of my mead? Please let me know if you need any additional information.... Thank you!
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