[nbbeerguy]

My SG has dropped from 1.090 to 1.060 in 5 days is this a normal rate or should I be worried as I've never made wine before only beer in the 5% range

5 Gallon

12 Lbs Blueberrys (low bush)
11 Lbs Dextrose
2 Tbs Peptic Enzyme
2 Tbs Acid Blend
1 Tbs Yeast Energizer

lavlin 71b dry yeast

[psolio]

What's the pH? What's the temperature? Have you been stirring to release CO2? Why did you add acid blend? Are you using yeast nutrient and DAP?

[Wayne B]

Basically, psolio's telling you that we need to know more, before we can be of help. Another thing - if you've never read Hightest's Meadmaking FAQ (see here: http://www.brews-bro...ests-mead-faqs/ ) then have a look at them. He provides a wealth of analytical, quantitative and well-tested process hints and clues as to why things could be going the way they are for you.

[zymot]

Here is a bounty of information with downloads for future reference.

http://home.comcast.net/~mzapx1/

[nbbeerguy]

nbbeerguy, on 04 February 2010 - 05:00 PM, said:

My SG has dropped from 1.090 to 1.060 in 5 days is this a normal rate or should I be worried as I've never made wine before only beer in the 5% range

5 Gallon

12 Lbs Blueberrys (low bush)
11 Lbs Dextrose
2 Tbs Peptic Enzyme
2 Tbs Acid Blend was because the recipe called for it not sure about PH level of my must
1 Tbs Yeast Nutrient

lavlin 71b dry yeast

I thought fermentation was going well as I could actually hear noises from my 5 gallon bucket sounded like rice crispies crackling almost

[Wayne B]

It is going well, just not at a screaming rate that could be had from a must with the perfect balance of nutrients, pH, oxygen (at the beginning) and temperature. In well-managed meads, a drop in gravity of between 0.010 and 0.020 per 24 hour period is not uncommon. Yours is a little slower than that, but certainly not slow enough to cause me any concern. Still, it is good to know the best you can expect, so you can gauge how well yours is doing in more quantitative terms.

[gnef]

I tend to think your pH is too low. 71b is definitely sensitive to pH. With my meads I always add some alkalinity at the beginning and during fermentation, usually just some carbonate in some form (can't remember exactly, but I think potassium carbonate). I always noticed that after I added the carbonate during fermentation, the rate of fermentation always increased for a few days at least. I also do a staggerred nutrient addition which helps to keep the yeast happy.

[nbbeerguy]

Well I managed to add some nutrient 2 days ago when I racked off the berries and fermentation took off just about blew off my airlock so things are coming along great smells divine I love blue berries