View Full Version : Video of a VERY vigorous mead fermentation

Brad Dahlhofer
12-23-2007, 10:51 AM
This is a short video I took of my Bourbon barrel orange blossom buckwheat mead while in the primary. The fermentation looked like a rolling boil, so I had to record it.


12-23-2007, 12:46 PM
Excellent, Brad! That's the way they're supposed to go!!

It is even more cool to have a fermentation like that taking place in a clear carboy -- then you get to see the action going on in a 3-D column. Now that I've gone over completely to buckets for my primary fermentation, I miss watching that "action."

12-23-2007, 03:51 PM
How large a fermenter is that?

Yo momma
12-24-2007, 06:32 AM
Wow that's crazy! I never had any of mine going like that. That would be interesting to see in a glass boey. Good vid Brad. :icon_thumleft:

Dan McFeeley
12-24-2007, 09:34 AM
Awesome. I can picture a video of this, in a glass carboy. It would look like a mead lava lamp in overdrive. ;D

Brad Dahlhofer
12-24-2007, 12:44 PM
How large a fermenter is that?

30 gallon

12-24-2007, 03:59 PM
Awesome video. If that was one of mine I'd spend way too much time just sitting and watching it work. :laughing7:

12-24-2007, 09:47 PM
Better than watching the tube, anyway! ;)

12-25-2007, 02:35 AM

There is something about watching a vigorous ferment. It's soooo volcanic. The chunks keep roiling like nothing else... I could (and have) watched this show for hours.

12-25-2007, 05:33 AM
That was beautiful. Boy I'd love to see that going in a glass carboy--I've had some vigorous ferments (that I've been lucky enough to see in glass) but nothing with so much action as that.

Brad Dahlhofer
12-25-2007, 09:57 AM
That was definitely the strongest fermentation I've ever had. I don't know for sure, but I suspect it has something to do with the shape of the fermenter. This was made in a 30 gallon conical. I have more pictures and details on the batch here: http://www.bnektar.com/aam-forum/viewtopic.php?f=2&t=11&sid=72ca959e52b2f86f8d866adb719a842f

The mead is now in the barrel and looking and tasting fine.

12-25-2007, 12:45 PM
You should try this recipe without the buffering up front and with D47. As long as you're in the 3.2 - 3.5 pH range with D47 it's been my experience that it ferments out vigorously. Plus, you get the benefit of added roundness and mouthfeel if you give the batch a stir during the last stage of fermentation. Of course, I stir every day or every other day to keep the yeast up in suspension so they have more surface area and easier access to the remaining fermentable sugars until they reach ABV toxicity, or they exhaust the sugar supply.