Good afternoon!
Just wanted to share some of my current progress. I just stabilized 2 meads after 3 weeks of primary fermentation. After a 48 hour wait period it will be time to rack to secondary.
Fermentation was nice and slow, they both got a proper treatment from gofirm before pitching as well as fermaid O feedings at pitching, 1/3rd and 2/3rd sugar breaks.
They both get some medium toast American oak chips for 2 weeks. The Acerglyn will get some more pecan extract while the mango habanero will get more mangos and more habaneros.
The mango will get 8-16oz of honey for back sweetening, the Acerglyn will get 24-32oz. Blackberry honey for the both of em!
The surprise for me hear is that the mango habanero fermented more than I though it would. That yeast went well past what it had any right to (woot for SNA and gofirm!). I hoped it would but was anticipating it finishing a little sweet than it did. This means I now have more control over how sweet it finishes because I’m only adding sugar back in.
The Acerglyn will spend 2 weeks in secondary before being reracked for clearing/aging for another month. The mango habanero will spend 3 weeks in secondary before being reracked for clearing aging (probably 3 months).
Mead #4 - 3 gallons of mango habanero
71b yeast
OG = 1.124
FG = 1.000
Abv = 16.275% (probably be 16% by the time I add more mangos)
Mead #5 - 5 gallons of Acerglyn
QA23 yeast
OG = 1.111
FG = 1.000
Abv = 14.57%
Also pictured is my horrible horrible mead #2 (Cherry). It benifitted from 6 weeks on oak chips. Now it gets 3 weeks on tart cherries, then it’s on to clearing/aging for probably 50 years.
Post time 2022-10-8 16:24:47
