Batch Number: 8
Batch Type: Mead (star thistle honey)
Date into Primary: May 01, 2012
Yeast Type: Red Star - Côte des Blanc (green - lot # BB JAN 2014 0520)
Ingredients:
Water (4 gallons),
Star thistle honey (1 gallon),
Yeast nutrient (5 tsp),
Yeast energizer (2.5 tsp)
Date into Secondary: 5/29/12
Date Racked: 1/12/13
Date Racked: 10/18/14
Date Filled: N/A
Comments:
Batch mixed and 5 campden tablets added May 01, 2012.
Pre-Fermentation (PR) Results:
Specific gravity (via hygrometer): 1.094
Potential ABV (via hygrometer): 12.5%
% sugar (balling) (via hygrometer): 23
Brix (via refractometer): 105
% mas (sacc) (via refractometer): 24%
Yeast added May 02, 2012 (9:05pm). This lot is being continuously aerated with an aquarium pump using a two port stopper to cap the carboy (line-in via racking wand; vent port "plugged" with paper towel).
May 03, 2012 update:
Checked on the carboy and noted a little foam on the surface taking up approximately a 1/3 of the area. Bubbling was very slow. I attempted to adjust the clamp on the tubing to allow more air to flow and immediately saw that the junction of the dip tube and air hose was very loose and barely connected. I reconnected the tubing and the bubbling immediately increased without any adjustment to the clamp. I checked on the carboy four hours later and noticed a heavier and thicker foam layer taking at least 2/3 of the surface area.
May 05, 2012 update (~08:00):
Bubbling of air through the dip tube continues to be strong. Visible and active signs of fermentation in the form of tiny "micro" bubbles at the surface against the edge of the glass.
May 07, 2012 update (00:12):
No visible micro-bubbles at the surface/glass interface. Disconnected the air pump and replaced the two port dip-tube/paper towel vented lid with a sanitized single-port stopper and air-lock. Bubbling of the airlock was initially absent. I had to wait at least 10 minutes for the first bubble from the airlock. Based on the difference from batch 9 I removed the air-lock and smelled the air in the carboy and it smelled very slightly sour (not sweet like batch 9). I don't know if this is my own imagination or projections. I re-sanitized and reapplied the airlock. Will continue to monitor.
May 07, 2012 update (06:15):
I was happy to see that there were micro-bubbles at the glass/surface interface but I couldn't see the formation and actual bubbling from the solution. Airlock is bubbling steady and regular but at a slower rate than batch 9 (about one bubble every two seconds).
May 11, 2012 update:
The airlock is bubbling at a slightly faster rate than the batch 9 and the off gases were sweet smelling (no hint of sourness).
May 23, 2012 update:
Carboy is still actively bubbling. Batch 8 is five degrees (F) cooler than batch 9 (65 F versus 70 F). I suspect that the temperature difference is from the transfer of heat produced from the stir plate motor. I moved the batch 8 carboy onto the stir plate and started the stir bar spinning. Foaming was already present at the time the carboy was placed onto the stir plate. As soon as the stir bar started spinning chunks of compacted sediment from the carboy floor started floating through the carboy and I contemplated stopping and leaving the carboy alone but ultimately decided to leave the stir plate on and let the stir bar spin.
May 26, 2012 update:
In the morning I turned off the stir-plate and positioned the batch 8 carboy on the shelf in preparation for racking on Tuesday. Bubbling continues albeit at a very slow pace (1 every 5 seconds). Carboy looked very cloudy.
May 29,2012 update: Racked into secondary and measured the following:
Post-Primary Fermentation (PPF) Results:
Specific gravity (via hydrometer): 1.000
Brix (via refractometer): 41
% mass (sacc) (via refractometer): 10.0
% Alcohol (via vinometer): 13.0%
pH (via pH meter): 2.8
1/12/13:
Racked and added sparkeloid. Very dry and high alcohol, as with almost every mead. No new data captured.
6/25/13:
Airlock defect noted, one end was sealed with a portion of plastic that should have been removed. Clearing nicely, dry, has a funky fragrance. Tastes like it needs sweetening and aging. Acid level is good already.
10/18/14:
Racked, tested and tasted. Young, neutral nose and taste-Cam noted a bad aftertaste, but Hoders and JimBo did not. Transferred to Philly, PA.
Post-Secondary Fermentation (PSF) Results:
Specific gravity (via hydrometer): not determined
Potential ABV (via hydrometer): not determined
degrees Oeshsele (refractometer): 38
KMW/babo (via refractometer): 8
% mass (sacc) (via refractometer): 10 %
% Alcohol (via vinometer): 13.5 %
pH (via pH meter): xx
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