• PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.

Fermentation stop??

Barrel Char Wood Products
U

Uncle Bud

Guest
Guest
hi i have read recipies and people say their mead ferments for months

It was bubbling pretty good for about 10-11 days and now has slowed right down but small bubbles rising to top but slower.. Is this normal???
 

MeadMkr

NewBee
Registered Member
Dec 9, 2003
13
0
0
www.oxbowmanor.com
Without knowing the recipe it's hard to pin things down. What were the OG and current gravity readings?

It is normal for things to slow down... If you notice a lot of sediment in the bottom of the fermenter take a sanitize long spoon and stir things up carefully. There is likely a lot of CO2 in suspension and agitation can cause a foam-over for a nearly full fermenter. This will rouse the yeast to get them back into action as well as release some of the CO2 which in turn will slightly decrease the acidity which can inhibit some yeast.

Other things to check is to make sure the temperature is still in the range of your yeast.

HTH,
Trask
 

frob23

Worker Bee
Registered Member
Dec 5, 2003
130
0
16
43
I would say that is very normal. From what I read yeast will produce 80-90% of the alcohol in the first few days. Then it slows down and will take weeks to months to finish up. One of the big things is amount of food and alcohol in the liquid. At first there is lots of food and no alcohol so the yeasts multiply by the ton. Later there is less food and more waste product (alcohol) in the liquid so most of the yeast does dormant -- that gunk at the bottom. As long as there are bubbles and everything is normal (not frozen or boiling or more acidic than your car battery) don't worry.
 
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns