J
Joshua Thomas
Guest
Guest
Greetings everyone!
On July 4 I started my first ever batch of Mead. I am making a 5 gallon batch using about 9 pounds of strawberries. It's been going good for a couple of weeks now, but I noticed with slightly lower temperatures lately, the bubbling has really slacked off, to the point of maybe 10 bubbles per minute. It is still in the white food-grade plastic bucket, so I set it out in the sunlight all day. It brought the yeast back to life, but is it going to cause problems being in the sunlight if it is still in the plastic bucket?
Also, does anyone have a suggestion on how long the fruit should remain in the mix? I have read where it should only be there for a few days to a week, and some say it should stay in until racked into the secondary fermenter. All suggestions will be appreciated!
Thanks,
Joshua Thomas
On July 4 I started my first ever batch of Mead. I am making a 5 gallon batch using about 9 pounds of strawberries. It's been going good for a couple of weeks now, but I noticed with slightly lower temperatures lately, the bubbling has really slacked off, to the point of maybe 10 bubbles per minute. It is still in the white food-grade plastic bucket, so I set it out in the sunlight all day. It brought the yeast back to life, but is it going to cause problems being in the sunlight if it is still in the plastic bucket?
Also, does anyone have a suggestion on how long the fruit should remain in the mix? I have read where it should only be there for a few days to a week, and some say it should stay in until racked into the secondary fermenter. All suggestions will be appreciated!
Thanks,
Joshua Thomas