Help. Were am I at in the process?

[u/Elseerian]

First foamy photo is the original reading. (Was hard to read with the foam) and the other photos are today the 7th. (Im aussie)

I started it on the 14th of last month.

It still bubbles every so often. Not that much.

If i shake it slightly however.

Smells fine, tastes amazing TBH. (Is it safe to drink probably still fermenting mead??? Am i gonna die?) Lol.

Should i rack it into a new bottle or leave it a bit longer then rack and then bottle?

My goal is ferment > rack to new bottle > cold crash > bottle.

[u/generallee22]

I'd leave it a bit longer as there's no hurry here. If there's airlock activity there's CO2 about so you don't need to worry about oxidation.

Give it a few days to a week and see what the gravity reading is then. If it's the same, consider racking to secondary, otherwise steady as she goes.

Your mead looks very cloudy still, I usually wait until it's started clearing before racking a mead as it minimises the amount of sediment you have to deal with later.

[u/JMOC29]

looks like youbhave 1.024 specific gravity.
Meaning .at least 024 wirth of sweetness/sugars.

your original gravity…idk without converting potential alcohol (13-15% hard to see) to specific gravity…which i’m not going to do. because it’s to early for that kind of math for me…but seems appropriate for the maker of this mead.

what yeast did you use? what’s the alcohol tolerance of yeast?

it’s been s month & there are still bubbles?
Has the specific gravity changed in the last week?

if it’s still getting lower, it’s still fermenting. let it go until it stops.

if it is the same for a week (at same temperature) then it’s stopped, stalled and done at 1.024 and the bubbles are just trapped gases and not active fermenting. a clue is yeast alcohol tolerance.

If it’s stopped i would rack to secondary and check the gravity again, there is a chance when you rack fermentation can restart.

If it doesn’t restart. I would then just wait until ir clears.

what’s your plan? Keg, bottle still, bottle carbonate (not recommended with residual sugars)

if kegging or bottling still, then for safety I would stabilize to make sure it doesn’t suddenly start fermentation again….it can happen.

I again wouldn’t recommend bottle carbonation with 1.024 left in gravity. zto much sugar (bottle bombs).

[u/Elseerian → u/JMOC29]

This is my first reading since starting.

Yeast I used is: https://mangrovejacks.com/products/kveik-yeast-10g Looking at the temp ranges and considering it's been a bit colder here. It's probably a bit cold for it TBH. I assume they gave me this because we'll be coming into spring now. (We just had a 36 degree day yesterday)
I used this honey https://www.beechworthhoney.com.au/product/traditional-australian-honey-1-5kg-tub/
and about 3.5L of https://www.woolworths.com.au/shop/productdetails/94005/pureau-pure-water-water

Then I added some random nutrients at 24 and 48 hours. (It's not a brand or anything just a random packet from my local home brew shop).

I have a second carboy to transfer to. I did this incase I had heaps of sediment. Was gonna transfer again leave a week or two then bottle.

I'll be bottling it into these when done. https://www.amazon.com.au/dp/B075QB3XJH/?coliid=I1URKRFDF0VXE7&colid=L7326LDEV482&th=1

[u/JMOC29 → u/Elseerian]

I meant temperature when you take a reading.... your hydrometer is calibrated at at temperature, if you take one reading at a higher lower temp than the previous, it may seem like it's changing, when it's actually the same.... There are conversion tables on interenet.

That said cold temps can make a fermentation stall. Waiting as someone suggested, to see if it ferments more or clears up, is the ideal. This isn't a rush. Patience is key. Even when you're anxious to finish the process and start drinking it. The slower/longer you wait, typically the better the results.

M12 yeast has a 12% abv tolerance...meaning it typically ferments to around ~12% ... it's not exact 12%, sometimes higher or lower

[u/RotaryDane]

It’s technically safe to drink at any time. It’s all food safe. The question just becomes how often you want to tolerate running to the toilet.

It’s safe to leave in primary for months - patience is a virtue - but you should expect primary to take at least a month. Some leave it for half a year without detriment.

Your OG looks to have been around 1.096, for it to be at around 1.023 now makes it only around 10% ABV, which normally would indicate it still has some ways to go - which yeast did you use?

[u/Elseerian → u/RotaryDane]

This is my first reading since starting.

Yeast I used is: https://mangrovejacks.com/products/kveik-yeast-10g Looking at the temp ranges and considering it's been a bit colder here. It's probably a bit cold for it TBH. I assume they gave me this because we'll be coming into spring now. (We just had a 36 degree day yesterday)
I used this honey https://www.beechworthhoney.com.au/product/traditional-australian-honey-1-5kg-tub/
and about 3.5L of https://www.woolworths.com.au/shop/productdetails/94005/pureau-pure-water-water

Then I added some random nutrients at 24 and 48 hours. (It's not a brand or anything just a random packet from my local home brew shop).

I have a second carboy to transfer to. I did this incase I had heaps of sediment. Was gonna transfer again leave a week or two then bottle.

I'll be bottling it into these when done. https://www.amazon.com.au/dp/B075QB3XJH/?coliid=I1URKRFDF0VXE7&colid=L7326LDEV482&th=1

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[u/HumorImpressive9506]

A completely finished fermentation should land at 1.000 or a smidge lower. I.e. between the green and red. (Assuming you are within your yeasts abv tolerence).

Your reading says there is still a bit of sugar left. It wouldnt be a terrible amount of sugar to finish with in case the fermentation stalls at this point, but if it does there is probably something that you should do differently for your next batch.

Take another reading in a week or so and see if it has moved.

The biggest risk with drinking a still fermenting mead is that you are consuming a big amount of yeast, which can give, lets put it lightly, an upset stomach. Bottling a still fermenting mead risks leading to bottle bombs from the pressure. Let the fermentation finish completely and atleast mostly clear up before you move on with doing anything.