Okay, I actually have a few questions. First of all, this is my first batch. I am making a 5.5 gal. batch of basic mead. 12 lb of local clover honey and 3 of buckwheat honey. I can't remember what yeast I used. I would check but I'm not at home right now. Anyway, my baby has been perking strong for almost a month in primary now and I'm getting bubbles about every 15-20 seconds. I couldn't wait any longer and pulled out the ol beer thief. I had a half a flute of it and I have successfully made alcohol. The only problem is that there is a slight off smell and taste. I don't know if this could just be the yeast or if I have done something wrong. I know I did make one mistake at the beginning. While I oxygenated the must very wellbefore pitching, I forgot I was supposed to aerate it the first few days. Could this have something to do with it? Also, it seems that fermentatin is still going very strong after a month. Should I go ahead and rack even though its still bubbling merrily? Sorry for the long post. Just first time parent jitters I guess.