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rgdR$tr
05-22-2011, 06:35 AM
i've read somewhere about stages of fermentation being separated by "breaks." i cannot unfortunately find that specific info. i would really like if someone could explain these "breaks" and associated stages.

under the airlock i had a fierce krausen and the airlock was a wild gassy party, things have slowed down a bit now, the krausen is not so tall and the airlock bubbles about every other second. this seems to be one of those "breaks" i'm on about. i'd like to know which one and if i should do anything, such as adding nutrient, honey, or a refreshing colony of yeast.

Loadnabox
05-22-2011, 08:33 AM
Information from Newbie guide on sugar breaks:
http://www.gotmead.com/index.php?option=com_content&task=view&id=1937&Itemid=14
Thread on sugar breaks:
http://www.gotmead.com/forum/showthread.php?t=13678

From the newb guide on phases of yeast & nutrients:
http://www.gotmead.com/index.php?option=com_content&task=view&id=333&Itemid=14



be sure to read all of the newbee guide including the indexes, it covers a lot in great detail. While it's confusing at first, as you make your first meads and plan your own first recipes, you will reference it a lot and it will start making a lot more sense.

akueck
05-22-2011, 11:31 AM
Just wanted to plug the glossary entry (http://www.gotmead.com/forum/vbglossar.php?do=showentry&id=117) too. If any terms are missing, we can add them.

rgdR$tr
05-23-2011, 11:16 AM
yes. i realize the search feature is my friend. i'm not new to the internet. i had merely forgot the exact terminology. sugar break. that's what i was looking for. btw, the search tool has a clearly substandard algorithm and fails to show detailed results.

thank you for the help, if patronizing and curt.

Loadnabox
05-23-2011, 02:37 PM
yes. i realize the search feature is my friend. i'm not new to the internet. i had merely forgot the exact terminology. sugar break. that's what i was looking for. btw, the search tool has a clearly substandard algorithm and fails to show detailed results.

thank you for the help, if patronizing and curt.

My apologies, an unfortunate downfall of the English language as written is that it does not convey tone very well.

My response was not meant to be patronizing or curt, though I can't deny the short part.

rgdR$tr
05-23-2011, 05:14 PM
...an unfortunate downfall of the English language as written is that it does not convey tone very well....

no worries. i suffer the very same conundrum when attempting to sms sarcasm. there is also something vaguely patronizing about the title, "newbee guide." however it is extremely useful and helped to add a wealth of knowledge to my base making fruit and floral wines.

AToE
05-23-2011, 05:45 PM
Hah, not sure about patronizing, goofy for sure though (one guy called it "gay" once, I assured him it was totally asexual! ;)).

One thing that confused me when I was a newb (I still consider myself something of a newb, some of the people here are so far ahead of me it's frightening!) about the 1/3 break (and other breaks) was whether it was supposed to be 1/3 of the total fermentables gone, or just 1/3 of the fermentables actually expected to ferment. Eventually I realized that either way is accurate enough, and since I make dry meads those two are actually the same thing for me anyways!

I do think that in certain high starting gravity cases the 1/3 mark should be calculated based upon how much sugar is expected to ferment rather than the total. This is really only in extreme cases though, otherwise either is accurate enough.