I'm new to this forum and I'm looking forward to get to know more about mead making.
I saw my mead did little progress over the first 16 days and gently stirred the must for 30-40 secs to add oxygen to my yeast.
I recently started to making my first mead. When I started my gravity
(OG) was 1.110 and I wanted to make 14L mead in a 25L fermenter (I
couldn't find anything smaller). 10.5L water for 5 kg honey with the
right amount of yeast nutrient. I know, all the equipment was cleaned and sanitized! I kept checking in on my mead as it progressed in the primary fermentation. On the 16th day I thought that
the mead had stopped. This is what I found.
I checked after:
10 days (from start) - sp. gr. : 1.074
13 days (from start) - sp. gr. : 1.060
16 days (from start) - sp. gr. : 1.058 (Not much have happen compared from day 10 to day 13)
Since I thought my mead's fermentation had stopped. I did some research
and found on this forum and others, that adding oxygen by gently
stirring the must would help kickback the fermentation process.
I stirred the must gently with a wooden spoon for 30-40 secs (a lot of
bubbles came up, so I'm assuming the must was saturated with CO2),
without slashing and foaming too much (if at all). But now, I have a
feeling that I mess up big time and I'm heading towards making honey
1) What is your thought on that, did I blew it?
2) Should I just go ahead and start a new mead?
3) How much oxygen do you need reck your mead?
4) What can I do if I messed it up?
Thanks a lot in advance!