Vacirca's Organics
Junior
Hey everyone. So, I decided for the first time attempt at making wine I was going to make homemade mead. I wanted the alcohol level a little higher then the 12% that is standard, so I added in 15% more honey then what was standard. Now, here's my question. I was reading other people's notes on the fermentation and aging process of mead. Most people suggested 5 to 6 weeks of fermentation followed by 3 to 5 months of aging depending on the desired taste. Now, I started this on the 11th of August. It is now the 21st of August and the bubbling from the release of carbon from the jug is starting to stop. Is this normal? And if it is normal for the bubbling to stop after just over a week and a half (by the time the bubbles stop completely based on predictions) should I siphon the liquid out into a new jug to remove the solid stuff, such as raisins and yeast that has fallen to the bottom? This is my first time making homemade wine myself. So I'm very new and green to this hobby. So any information would be greatly appreciated, and most certainly accepted. I'm here to learn and get better. So any info would be awesome.
And, if it's not normal, what could have gone wrong, and what can I do to rectify it before it is ruined, if I did something wrong. I'll post below the way I made it.
4 pounds of honey (recipe called for 3.2 pounds to get 12% or round about there). Melted down the honey and 1/2 gallon of clean water in a pot until the honey was completely mixed in.
Let it cool to 88 degrees (research I did on lalvin D47 yeast said to make sure the liquid was under 90 but over 70 to ensure the yeast would activate and not die)
Tested the liquid to measure brix to ensure we were at the desired brix % rate.
Added in the yeast, mixed it up, and put it in a 1 gallon jug And put the bung and double airlock on.
It is now 1 week and 3 days after I did this, and the bubbles are VERY slow compared to the first 4 to 5 days. So, I do not know if this is normal or if it is supposed to ferment for the full 5 to 6 weeks.
Thank you in advance for any info.
And, if it's not normal, what could have gone wrong, and what can I do to rectify it before it is ruined, if I did something wrong. I'll post below the way I made it.
4 pounds of honey (recipe called for 3.2 pounds to get 12% or round about there). Melted down the honey and 1/2 gallon of clean water in a pot until the honey was completely mixed in.
Let it cool to 88 degrees (research I did on lalvin D47 yeast said to make sure the liquid was under 90 but over 70 to ensure the yeast would activate and not die)
Tested the liquid to measure brix to ensure we were at the desired brix % rate.
Added in the yeast, mixed it up, and put it in a 1 gallon jug And put the bung and double airlock on.
It is now 1 week and 3 days after I did this, and the bubbles are VERY slow compared to the first 4 to 5 days. So, I do not know if this is normal or if it is supposed to ferment for the full 5 to 6 weeks.
Thank you in advance for any info.