Despite much reading, I'm uncertain about what growth phase my yeast is in and when to stop aerating. Details about my batch:
9 lbs honey, 2.5 gall water, Lalvin D47 yeast (nothing else)
1/9/10 - Pitched yeast at 6:00 p.m. SG 1.100.
1/10/10 - Aerated (via shaking) at 12:11 p.m.
1/10/10 - Aerated at 9:23 p.m.
1/11/10 - Aerated at 6:55 a.m.
1/11/10 - Aerated at 8:53 p.m.
Today, 1/12/10 at 6:00 p.m. will be three days since I pitched. I'm getting bubbles in the airlock at 1 every 12 seconds (room is 72 degrees). There are bubbles on the surface that I believe are Krausen (my first mead, so I'm guessing).
Do I aerate some more? Do I stop? If not yet, when?
Thanks for the help.
9 lbs honey, 2.5 gall water, Lalvin D47 yeast (nothing else)
1/9/10 - Pitched yeast at 6:00 p.m. SG 1.100.
1/10/10 - Aerated (via shaking) at 12:11 p.m.
1/10/10 - Aerated at 9:23 p.m.
1/11/10 - Aerated at 6:55 a.m.
1/11/10 - Aerated at 8:53 p.m.
Today, 1/12/10 at 6:00 p.m. will be three days since I pitched. I'm getting bubbles in the airlock at 1 every 12 seconds (room is 72 degrees). There are bubbles on the surface that I believe are Krausen (my first mead, so I'm guessing).
Do I aerate some more? Do I stop? If not yet, when?
Thanks for the help.