Orange and Honey Mead question

[Dodgy74]

Started a Orange and Honey Mead last Tuesday, the brew started fairly quickly but was going at about three bloops per second reduced the temp and over a few days has slowed down, the orange was squeezed with bits, now after three days the orange bits have settled to the bottom, but every now and again there is a eruption from the sediment like a volcano going off, any ideas to what is going on, Thanks in advance

 

[Tavi-brewer]

Hi. Love Mead!
A few questions to see what’s happening. What was your start SG, how much orange and what yeast did you use? It may well be a simple task of a bit of nutrient.
T

 

[Dodgy74]

Hi. Love Mead!
A few questions to see what’s happening. What was your start SG, how much orange and what yeast did you use? It may well be a simple task of a bit of nutrient.
T

Hi Start SG was 1.060, 3lbs Honey 1Litre Orange juice, 1tsp nutrient and Gervin Universal wine yeast

 

[Tavi-brewer]

Hi
Great pic! Orange mead is a tricky one tbh.
Firstly with that amount of honey I would expect a starting SG of around 1.100 so 1.060 seems a little low?
A litre of orange juice is a lot to hit a primary with as the acidity will really upset the yeast and it will struggle to get going if at all. The yeast you chose would ordinarily be ok but again the acidity seems really high for it.
There are a few things you can do if you want to try to save it.
Give it a good shake then split the must in half into 2 demijohns and top up to the gallon mark again. This will reduce the acidity greatly and hopefully with some more nutrient kickstart the primary. I would grab some D47 or M05 yeast and split it between the dj’s and see what happens.
I’m hopeful that your SG was a little out at the start so you’ll have enough sugar to get going. If it takes off add another pound of honey to each dj after a week or so and then keep your fingers crossed! I always add my lemon or orange in 3 stages with some nutrient to give the yeast a chance. Mead’s a tricky one especially when citrus.
Anyone else any other thoughts?
Good luck and let us know how you get on.

 

[Dodgy74]

Mead stopped over the weekend, filtered off all the sludge. As the original SG was only 1.060 with an ABV of 9.5% I decided to do a secondary fermentation added 4 shots of liquid cane syrup this took the final SG from .990 to 1.010, fermenting slowly now at one bloop per second. Now with the additional 0.020 should take the final SG to 12.2%

 

[Dodgy74]

A further thought if the yeast I am using can do up to 20% ABV can I do more fermentations to raise ABV to say 15 to 18

 

[Rasp_Brewer]

A further thought if the yeast I am using can do up to 20% ABV can I do more fermentations to raise ABV to say 15 to 18

Just a quick question because I’m curious why do you to reach this ABV?

 

[johncrobinson]

I make ALL my wines and meads to 15-18%abv.
At this strength they are for "sipping" rather than "gulping".

Plus they "keep" without the aid of sorbates and sulphites.

 

[Dodgy74]

Totally agree Mead is for sipping, going to start another batch straight after Christmas after this one has cleared. I thought 4 jars of Honey and double strength Blackcurrant juice.

 

[Dodgy74]

Mead update, as of 7th Dec added 4 shots of cane sugar to 0.0990 and started another fermentation. It is still going, unable to see any bubbles rising or on the surface I am still seeing a micro bloop every 5 minutes

 

[Dodgy74]

Mead stopped fermenting yesterday with airlock water level and was 0.990 specific gravity. Tested with vinometer and came out at 19% ABV.