Stabilization may happen naturally (see below). For some meads it can be beneficial, though unnecessary - for example a normal strength mead that is completely dry. Always confirm that your mead is stable before storing in sealed vessels or packaging.
How do you stabilize mead naturally?
Try back sweetening, a technique that uses Potassium Sorbate for brewing mead that's sweeter. After fermentation is complete, Potassium Sorbate (a yeast growth inhibitor) is added to the carboy. This stabilizes the beverage so you can then add sweeteners like honey, maple syrup or fruit concentrates to the carboy.
Is stabilizing mead necessary?
Before bottling or kegging you should stabilize your mead using potassium sulfite. This is a wine additive that is a preservative and also insurance against further fermentation.
Does mead continue to ferment in the bottle?
Wait until the mead is still else you will wind up with bottle bombs due to the continued fermentation. The only real way to know for sure is to use your hydrometer from beginning to end. Best practices include adding Potassium Sorbate and Campden tablets to ensure fermentation doesn't continue once in the bottle.
Should you stir your mead while fermenting?
Stirring twice a day is generally sufficient (if you have a fast fermentation, you might want to stir three or four times a day).
Is your Homebrew Unstable? Stabilizing Mead, Wine, Cider
How long is too long to ferment mead?
Fermentation: Keep fermentation temps up to around 70° or 75° F. Fermentation should last between 10 to 20 days. Rack into a conditioning vessel and bulk age for 3 to 6 months.
What should mead look like while fermenting?
Good indicators of fermentation health.
Well, might as well start off with bubbling since we just finished with it! Good, rapid bubbling (especially with an aroma you expect) is a pretty solid sign that your fermentation is going apace, and a cessation of bubbling is a good idea that the fermentation is done.
How long should mead age in bottle?
If you want to create an experience for yourself or your friends, we suggest storing a few bottles of mead, out of the sun at room temperature, for 6 months to a year.
How do you know if mead has stopped fermenting?
When the SG stops dropping your fermentation has stopped. If your SG is around 1.000 then your mead is dry (all the sugar is fermented), if the SG is significantly higher than 1.000 then your fermentation may have stalled. Stalling would be based on the ABV the yeast could tolerate.
How long should you let mead age?
Mead should ideally age between six months to three years of aging before its ready to drink, depending on the mead. Just as with wine, lighter meads tend to be ready sooner; heavier, darker meads take longer.
How often should you swirl your mead?
To degas, swirl and shake the carboy every few days for 2 full minutes, stopping as needed to let foam subside. If you prefer, you can do this just once on day 20 of fermentation (or 10 days before you plan to bottle). Your mead will need to sit undisturbed for 10 days before bottling.
Do you need to stabilize mead if not backsweetening?
If you're not going to add any more sugars for sweetening then you don't need to stabilize it. You do need to be certain that the yeast is done, which means no change in gravity for at least a week. 3 weeks isn't much for secondary, but if it's done and clear you should be safe.
How often should mead be Degassed?
Keep in mind, degassing is different than aeration; you're just trying to get the dissolved CO2 out of solution, not to whip the crap out of it. Basically, do it at least twice per day during primary, then tone it done a bit for secondary until fermentation is over and CO2 stops being released from the process.
What is the shelf life of homemade mead?
In other words, the higher the alcohol content, the longer the liquor will last. For example, unopened classic mead can last for 5 years, while unopened lighter meads usually last 1-2 years.
Does racking mead stop fermentation?
Racking can be used as a strategy to stop fermentation early, and is particularly effective when used with sulfites and sorbates. I prefer to let the mead finish completely, usually off-dry, and back sweeten with a sweet mead.
Should I add acid to my mead?
After fermentation and after sweetening the finished mead, additional acid can be added if needed to balance your mead. A general rule of thumb is that if you intend a dry mead the natural organic acids formed during fermentation may be sufficient.
How do I know if my mead has botulism?
Well, if there is some kind of botulism infection in your mead or must, you'll know it pretty quickly because these particular bacteria produce a really nasty smell, and a dark discoloration under the surface of the infected media, in this case mead or must.
How do you fix stalled mead fermentation?
I have personally restarted once and I did this: I sprinkled my dry yeast into the go-ferm solution. After 20 min I slowly added must (added a tablespoon every 5 min) and stirred gently. And when the yeast slurry/must reached 5 degrees from the stalled fermentation I added the slurry into primary.
Can you leave mead in primary too long?
Even for those strains that don't do well sur lie, you probably have not seen enough yeast autolysis (breakdown and decay) after 2 months to present too much of a problem, but I'd still recommend racking ASAP after you get back, in that case.
Can you store mead in mason jars?
Yes you can bottle in mason jars. No you should not heat them as it will damage the delicate mead. It is probably not the best container as I don't think the lid provides the best seal without a vacuum in the container, however it will still work for shorter term storage. My personal preference is to use beer bottles.
Can you drink mead right after fermentation?
You can drink it. It probably won't taste very good, though. Mead requires aging for it to taste good, and after two weeks it will be both too new and not yet clear, so you'd taste the yeast. Generally you want to let mead go for a year before you drink it.
What is the white foam on top of fermenting mead?
It is perfectly normal, and in no way an indication that something is off with your brew. Krausen. The foam surrounding the strawberries is harmless bubbling caught in the viscous honey mixture, along with some yeast proteins.
What does infected mead taste like?
Sharp sourness, vinegary aroma/flavor. Check process and ingredients for sources of infection. Check health/purity of yeast strain.
How soon should mead start bubbling?
Your mead will start to ferment within 24 to 48 hours, and will continue doing so for about a week (sometimes longer). You'll know it's done when the bubbling has slowed down significantly (fermentation creates carbon dioxide, which causes bubbling in the airlock).