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srepasky
12-15-2013, 04:41 PM
I started two batches of mead on Wednesday. Both airlocks are "burping"away at a rate of about once every 3 seconds. In one I used D47 yeast and the other was K1-1116. My question is this:

Should i open up the fermenters and agitate the must to release any CO2 build up and re-oxengenate or just let them alone?

Thanks in advance for the help!

Kansas Mead
12-15-2013, 05:04 PM
What was your starting gravity of your mead? And what is the current gravity?

srepasky
12-15-2013, 05:10 PM
on one batch it was 1.14 now (at least on friday it was 1.11) on the other it was 1.09 and can't rememebr what it is now - forgot to write down - i think 1.07...

Kansas Mead
12-15-2013, 05:56 PM
If it was me I would whip the meads. That way the yeast will be healthy.

fatbloke
12-16-2013, 01:37 AM
+1 on that...... but only till you hit the 1/3rd sugar break on them.

Plus I'd be making sure that the D47 batch is kept below 70F21C so there's no chance of fusel production........

GntlKnigt1
12-16-2013, 03:03 AM
+1 on that...... but only till you hit the 1/3rd sugar break on them.

Plus I'd be making sure that the D47 batch is kept below 70F21C so there's no chance of fusel production........

Good advice there....I sometimes even de-gas below the 1/3 break. My daily readings now consist of entries for...
SG 1.xxx
pH X.X
Temp XX C