How to tell when mead is done fermenting?
Summary
Determining when mead is done fermenting involves considering several factors, with forum users offering different perspectives. While some rely on airlock activity, others emphasize the importance of specific gravity readings. Temperature, yeast variety, and nutrient levels also play significant roles in the fermentation process. Ultimately, forum users suggest that a combination of these factors provides the most accurate indication of when mead fermentation is complete.
Here's what our forum users are saying:
- According to one user, monitoring bubbles in the airlock isn't a reliable way to know if fermentation is complete because mead can still produce bubbles as it releases CO2. They suggest that taking a specific gravity (SG) reading is the only real way to know if fermentation is done. -- Tenbears, Beesource
- Another user mentions that the variety of yeast and temperature are important. They add that fermentation can be complete, but bubbles might continue for weeks. They recommend using a hydrometer and knowing the original specific gravity to eliminate guesswork. -- Vance G, Beesource
- One user says they wait until the airlock bubbles about once per minute before transferring to secondary fermentation. -- Hops Brewster, Beesource
- A user shares, "A slow cool ferment generally speaking results in a better product than a warm rapid fermentation" -- Vance G, Beesource
- Another user highlights the importance of yeast nutrients for thorough fermentation to avoid issues like hydrogen sulfide production. -- Tenbears, Beesource
Post Mentions
- Bubbles in the airlock are actually not a reliable indicator of fermentation progress. A mead fermented to dryness can still produce bubbles within the airlock as it off gases Co2. A SG reading is the only real way to determine if the fermentation is complete Even with residual sugars...
- Beg to differ all you like. Facts are facts. Lalvin D-47 yeast has an alcohol tolerance of 14% with only medium variation. A Specific Gravity of 1.120 will produce 18.16 Alcohol by volume. leaving .025 SG in residual sugar. Which is considered sweet in most judged events. BTW Raisins and...
- As was stated above yeast and temperature play an important role in fermentation but there is a third and that is nutrients which you have covered with raisins and strawberries. Your SG some would say is high and will result in a sweet mead.... I beg to differ as D47 will ferment that dry! I...
- The temperature and the variety of yeast matters a lot. A slow cool ferment generally speaking results in a better product than a warm rapid fermentation. Also, the fermentation can be done but bubbles will keep trickling out for weeks after. The use of a Hydrometer and knowledge of the...
- bubbles through the airlock about 15 times per minute you say? That's once about every 4 seconds, still a fairly vigorous rate. I wait until it's to about 1x per minute, then transfer to secondary fermentation. If you're looking for a sweet mead, you'll probably want to let it finish...
- Tenbears, not sure what "DAP" means. Should I add something else? It seems to be fermenting right along. I watch the bubbles every evening and since adding the strawberries, have counted the following number of bubbles per minute through the airlock: 10/14/16 - 19 10/15/16 - 18 10/16/16 - 19...
- So I decided to dive into making mead this year. I've made a couple batches of wine in the past but mead is new for me. It has been fermenting since October 3rd. I have an airlock in place and the most bubbles I've seen coming out are at a rate of about 15/minute. When I've made wine in the...
- You should get a fairly sweet mead with that SG and that yeast. A cool fermentation is definitely best with that yeast and just give it time. D-47 is normally used to make melomels, because it enhances the fruit flavors. Did you put any yeast nutrient or energizer? That can really change the...
- Kkmrk. I am interested in why you feed. I see it is very popular these days, but I have never done it and have not found a good explanation on when and why to feed. I see lots of guys feeding fermo, staggered feedings etc. Why? Is it to prevent stalling of fermentation due to lack of "...
- I aerate at the beginning right before pitching yeast in mead and beer. The yeast take up the O2 for division and reproduction. Adding O2 after the initial stage can result in acetobacter formation which produces vinegar taste. That is why fermentation is done in a closed fermenter. Oak...
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- So I decided to dive into making mead this year. I've made a couple batches of wine in the past but mead is new for me. It has been fermenting since October 3rd. I have an airlock in place and the most bubbles I've seen coming out are at a rate of about 15/minute. When I've made wine in the...
