 kteaton
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Joined: May 2009  ME, USA
 
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Posted: 6/5/2012 7:58:58 PM
[Last Edit: 6/5/2012 7:59:17 PM by kteaton]
THE IMAGE ABOVE IS A PAID ADVERTISEMENT Ingredients:
15lbs Honey from a friends Apiary
4gals Spring water
1 packet of Red Star Champagne yeast
Yeast nutrients and energizer per the ingredients on the bottles
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MotorMouth
Highly evolved idiot
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Posted: 6/6/2012 1:46:46 AM
I'm not a mead expert by any means, but that sounds normal to me.
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kteaton
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Posted: 6/6/2012 6:07:35 AM
Hmm, interesting. Also, it's slowed quite a bit more just overnight, down to a bubble every 20 seconds.
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MotorMouth
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Posted: 6/6/2012 2:47:38 PM
Typically, the fermentation process will take off in the first 24-48 hours and just rages along for a few days, then it slows down, and eventually comes to a stop.
When it stops bubbling, it isn't necessarily done fermenting, but you do eventually want to get the mead off the yeast and into a secondary. |
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Posted: 6/20/2012 8:13:09 PM
[Last Edit: 6/20/2012 8:14:06 PM by WVHunter1s1k]
Originally Posted By MotorMouth:
Typically, the fermentation process will take off in the first 24-48 hours and just rages along for a few days, then it slows down, and eventually comes to a stop. When it stops bubbling, it isn't necessarily done fermenting, but you do eventually want to get the mead off the yeast and into a secondary. Yeah, autolysis is nasty smelling. Don't forget to take a hydrometer reading when you think it's done. |
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Powerkicker
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Posted: 6/21/2012 4:55:36 PM
Originally Posted By WVHunter1s1k:
Originally Posted By MotorMouth:
Typically, the fermentation process will take off in the first 24-48 hours and just rages along for a few days, then it slows down, and eventually comes to a stop. When it stops bubbling, it isn't necessarily done fermenting, but you do eventually want to get the mead off the yeast and into a secondary. Yeah, autolysis is nasty smelling. Don't forget to take a hydrometer reading when you think it's done. And then take one again three days later to be sure. |
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sharky30
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Posted: 6/23/2012 12:01:14 AM
I had a mead do that but when I racked it into a second carboy to remove some of the sediment it started fermenting again and went for quite a while longer
not sure why it stalled on me |
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