Fermentation is still going strong with both meads No. 11 and No. 12 and I took gravity readings in anticipation of adding more nutrients today.
As expected the pumpkin pie spice mead (No. 11) had dropped down to 1.034, while No. 12, the traditional mead, dropped to 1.004. I again added the nutrients at the recommended levels (1/4 tsp. DAP; 1/2 tsp. energizer).
The taste of each had become more mellow. While the pumpkin spice flavor was still present it was much more subtle. The traditional mead had a softness to its flavor profile and neither had any harsh notes to them. I'm not certain if that's because of the staggered nutrient additions I've given them or the fact that it's less than a week since pitching them so they haven't made much alcohol yet.
Since No. 12 is now at almost the 1.000 level, and the purpose of the SNA is to get the gravity reading there as quickly as possible, I'll see what the next step in the process is.
I should also note I forgot to degas the meads yesterday. I kept postponing doing it until I simply forgot about it. I'll have to redouble my efforts next time and make sure I stick to the schedule.
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