Hi, got several general questions.
1) Do the other styles airlock make less noise than the bubbler airlocks? I'm having to move my mead production to where it may be within hearing range of less appreciative individuals. Any tips on how to reduce the noise?
2) I'm no longer going to have any facilities for cold crashing. Are there any issues I should anticipate due to this, or does it just mean that things like stabilizing and clearing will take a bit longer?
3) I'm using plastic demijohns, and have thus far only aerated the mead by thoroughly shaking the demijohn prior to pitching the yeast. I've since read that you should continue to regularily aerate up to the 1/3 sugar break, but with the CO2 in the must, my shaking technique's going to result in it spraying everywhere. What's the best way to aerate in these circumstances?
4) Does dried yeast need to be refridgerated?
5) I'm thinking about using 2-litre bottles for secondaries, so that I can make gallon batches of mead, and then split each into two before adding more ingredients, to maximise the number of different meads I can experiment with at once. Problem with this is that I don't think my auto-syphon will fit inside these bottles, and I'm concerned about contamination if using the old-fashioned sucking technique. Any advice here?
Thanks.
1) Do the other styles airlock make less noise than the bubbler airlocks? I'm having to move my mead production to where it may be within hearing range of less appreciative individuals. Any tips on how to reduce the noise?
2) I'm no longer going to have any facilities for cold crashing. Are there any issues I should anticipate due to this, or does it just mean that things like stabilizing and clearing will take a bit longer?
3) I'm using plastic demijohns, and have thus far only aerated the mead by thoroughly shaking the demijohn prior to pitching the yeast. I've since read that you should continue to regularily aerate up to the 1/3 sugar break, but with the CO2 in the must, my shaking technique's going to result in it spraying everywhere. What's the best way to aerate in these circumstances?
4) Does dried yeast need to be refridgerated?
5) I'm thinking about using 2-litre bottles for secondaries, so that I can make gallon batches of mead, and then split each into two before adding more ingredients, to maximise the number of different meads I can experiment with at once. Problem with this is that I don't think my auto-syphon will fit inside these bottles, and I'm concerned about contamination if using the old-fashioned sucking technique. Any advice here?
Thanks.
