First off, very nice site, I have been looking around it for some time though just registered. I mixed my first batch on the 17th and have never brewed anything and I have a really basic question about the first week. I have read a few books and a lot of web sites and am not clear on aeration during the first few days. Mainly, how long and is the airlock supposed to be on. Knowing nothing about this I would say I have a strong start in my primary fermenter based on the bubbling I am getting through my 3 piece airlock which I put on after pitching the yeast. I have been opening it in the evening and giving it a good stirring with a large clean/sterile stainless steel scum-scooper and get some good foaming going. From what I have read, some leave the lock off for up to 2 weeks and some use it in the first day. I am just worried I will be getting some fermentation going then introducing 02 to it and causing problems. On the other hand, it has smelled better each day I have opened it so must be doing something right? But when do I know when to stop opening it to stir, and when to decide to do the first racking. For the first racking, I have seen it suggested on time and SG and bubble rate. Ok sorry, that was more than one question, but I do not know anyone who brews mead to ask.
No need to read further because my questions are really basic, but your FAQ and rules section said I should put the recipe when asking questions, so I just used the first recipe from the Compleat Mead Maker, which I think he called a medium sweet show mead:
~15# (5Q) wildflower honey (suspect it was a little less based on the OG)
Superferment (recommended amount for 5G based on package)
Lalvin ICV D-47
Preboiled tap water to end volume of 5Gal (honey not added until temp was 140F which took forever to get down)
OG was 1.109 and temp of 79F after yeast was pitched.
I had to do a bit of a yeast starter in a weak honey solution with the superferment over night, because it took the boiled water longer than I thought to cool and I had already reconstituted the dry yeast. That and not getting all the honey out of the container before measuring the next quart I think accounts for the OG lower than the 1.112-1.128 he suggested in the book.
No need to read further because my questions are really basic, but your FAQ and rules section said I should put the recipe when asking questions, so I just used the first recipe from the Compleat Mead Maker, which I think he called a medium sweet show mead:
~15# (5Q) wildflower honey (suspect it was a little less based on the OG)
Superferment (recommended amount for 5G based on package)
Lalvin ICV D-47
Preboiled tap water to end volume of 5Gal (honey not added until temp was 140F which took forever to get down)
OG was 1.109 and temp of 79F after yeast was pitched.
I had to do a bit of a yeast starter in a weak honey solution with the superferment over night, because it took the boiled water longer than I thought to cool and I had already reconstituted the dry yeast. That and not getting all the honey out of the container before measuring the next quart I think accounts for the OG lower than the 1.112-1.128 he suggested in the book.
