Brew UK Forum | Wine Making
mead wine, help!
I need some advice, I am a beginner wine make and started making some blackberry mead, it was all going well and frothed like mad for the first few days, its only been a few weeks and its not doing a lot now. The hydrometer reading is 1020 which i believe isnt strong enough. Do i need to keep transfering the wine to avoid dead yeast turning it off? and what is an approprite reading for mead wine on the hydrometer? do i need to add more suger/honey to start it going again? i think it may have gotten too cold and hope its not beyond salvage, please help!
Responses
Posted 2 years ago by Member
I was reading about using honey in beer the other day, and this might be of some help:
[when adding honey to beer]...allow additional time to ferment before bottling.
Honey takes a notoriously long time to fully ferment. At a minimum I would allow 3-8 weeks more for full fermentation, though many meads are fermented for a year or more.
From here:
http://www.beersmith.com/blog/2009/09/05/brewing-beer-with-honey/
I'd just leave it for another week then take the gravity again.
Hope that's of some use.
Posted 2 years ago by Admin
Hi Kelly,
If you are worried about the dead yeast then I suggest racking into clean sterlised demijohns and then I would leave like Varnish suggested. You could also try moving somewhere warmer as the temp has dropped quite a bit recently which won't help.
What kind of yeast did you use?
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 2 years ago by Member
Thanks very much for your advice guys,it did bubble today so there must be life left in it yet, ill put it in a clean demijohn and get a heat mat.
I used a sherry/dessert wine yeast
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