I made my first batch (1 Gal.) of traditional mead on the 1st of June, The recipe called for half a package of activated yeast (lalvin d47), but i was having trouble dividing it in half (my OCD strikes again), so I used the whole package for a control number. I checked my mead this morning and the airlock is popping about once every 3-6 seconds, and the mead is bubbling gently and slowly. I checked the seal and its tight.
Did I use to much active yeast? Is this a fixable problem? Or is it just going to be a slow fermentation?
Thanks in advance from a newbie,
Chop1620
Did I use to much active yeast? Is this a fixable problem? Or is it just going to be a slow fermentation?
Thanks in advance from a newbie,
Chop1620