KMS early

[Spikedlemon]

I knew it was a matter of time before I did a step out of order - especially in my rush to get a few things racked before company came over on the weekend.

I added KMS right after racking to secondary on my mead.

I bet the batch with EC1118 won't care too much but the bread-yeast (small batch) is probably livid with me. So I'm guessing that, unless I plan to have some extended aging in the carboy, that i'll be OK (but I might have exterminated the bread yeast - leaving it a little sweet).

 

[richmke]

What's your current SG?

Note: It is very hard to stop an active fermentation with k-meta. I'm guessing that you may have slowed things down.

 

[Spikedlemon]

The EC1118's SG is 1.010.
The bread-yeast was being ignored so was never measured.

 

[richmke]

Wait a few days, and if the SG continues to drop, then you are golden. Other wise, after a few days, you can pitch more yeast (restart a stuck fermentation), and let it finish.

If you don't let it finish now, then you risk having it finish over time. Not the worst thing if you bulk age for a year. If you plan on bottling soon, then you risk making champagne.

 

[Spikedlemon]

It took a day but... the bread yeast mead is dead. I doubt it'll be returning to life. I'll rack it off and let it sit to clear. The balloon airlock tells the whole story there.

The EC1118, I think, is a survivor.
If I don't make it down below 1.000: I'll be sure to sorbate the EC1118 batch. It's likely the safest approach.

I'll be letting both age for another month to see if anything perks up again.

Thanks.

 

[Noontime]

You could take some of the EC1118 wine or lees and throw it in the mead; that might have a better chance of eating through the rest of the sugar.