1 lb Bavarian Wheat Malt (Dry Malt)
2 lbs Clover Honey
7/8 of one Navel Orange, cut into 1/16th slices
1 tsp of nutrient (ammonium phosphate and urea?)
1 tsp of Lalvin ICV-D47 yeast
Spring water to bring to 1 gallon level
I didn't boil anything, just put it all in the jug, shook it like crazy, added and airlock and stuck it in my garage.
The air lock I used it something like this:
It's been out there for three days, along with two other batches I made the same day with totally different recipes. I figured the malt would make it ferment faster, but I didn't understand how much. In comparison to the other fermenting projects I've done in my life, the process almost seems violent.
The airlock is flooded all the way to the top, and it's still bubbling like mad.
Up until now I've used the balloon method because I was too cheap to get airlocks, but I decided to get serious.
Is it normal for these airlocks to flood? How do I get the stopper/airlock off the jug to aerate without making a mess? Should I even bother aerating that batch at all, considering that the yeast seems to be thriving pretty good on its own?
Please excuse the newbage.