Hi everyone,
Recently started my first mead, and it vigorously fermented away with about 5-10 bubbles per second(!) after 24 hours in my 1,3 gallon carboy.
I degassed once a day for four days by stirring for approx 10-30 min., so foam never reached the airlock.
But after 5 days it suddenly stopped - like really stopped - and I've only seen three bubbles watching it for a whole day of sitting right next to the carboy, reading.
–-> So, I just wanted to hear how this sounds to you guys, since I messed it up a bit by adding too much nutrient and yeast than recommended.
There was almost an inch of dead yeast at the bottom, and i racked to another carboy. It is not at all transparent yet (24 hours later).
And sorry, no hydrometer - I know I know, I'll get one some day.
Tools:
- 1,3 gallon glas carboy (5 litres)
- S-shaped airlock with vodka in it
(and sanitizer etc.)
Recipe:
- 6.6 lbs of water (3 kg)
- 3.7 lbs honey (1.7 kg) heated to about 65 celcius with small amount of water, cooled in water in the sink afterwards, then put in the carboy, topped with water, left a little room in the top for foaming
- 1.5 freshly squeezed lemon juice through a coffee filter
- Shook it for several minutes
- Nutrient w/vitamins for 25 litres, says nothing else on the pack (realized afterwards that this was five times too much needed)
- Shook it again
- Yeast 7 grams: Bioferm Vinoferm champagne yeast (realized afterwards that only half was needed)
I put it in water for 15 minutes before pitching, as it says on the packet. Made sure the temperature was the same as the carboy (20 celcius).
- Shook it again, put the airlock on it.
Conditions:
- Carboy placed under a table on the floor in my apartment, wrapped in a blanket so I can follow the fermentation proces.
- Probably 18-21 degrees celcius in the room with very small changes in temperature.
I sanitized all equipment thoroughly with bleach and removed bleach with water (in Denmark the tap water is among the cleanest in the world).
Any thoughts? Should I just be patient?
Thanks in advance,
Mark
Recently started my first mead, and it vigorously fermented away with about 5-10 bubbles per second(!) after 24 hours in my 1,3 gallon carboy.
I degassed once a day for four days by stirring for approx 10-30 min., so foam never reached the airlock.
But after 5 days it suddenly stopped - like really stopped - and I've only seen three bubbles watching it for a whole day of sitting right next to the carboy, reading.
–-> So, I just wanted to hear how this sounds to you guys, since I messed it up a bit by adding too much nutrient and yeast than recommended.
There was almost an inch of dead yeast at the bottom, and i racked to another carboy. It is not at all transparent yet (24 hours later).
And sorry, no hydrometer - I know I know, I'll get one some day.
Tools:
- 1,3 gallon glas carboy (5 litres)
- S-shaped airlock with vodka in it
(and sanitizer etc.)
Recipe:
- 6.6 lbs of water (3 kg)
- 3.7 lbs honey (1.7 kg) heated to about 65 celcius with small amount of water, cooled in water in the sink afterwards, then put in the carboy, topped with water, left a little room in the top for foaming
- 1.5 freshly squeezed lemon juice through a coffee filter
- Shook it for several minutes
- Nutrient w/vitamins for 25 litres, says nothing else on the pack (realized afterwards that this was five times too much needed)
- Shook it again
- Yeast 7 grams: Bioferm Vinoferm champagne yeast (realized afterwards that only half was needed)
I put it in water for 15 minutes before pitching, as it says on the packet. Made sure the temperature was the same as the carboy (20 celcius).
- Shook it again, put the airlock on it.
Conditions:
- Carboy placed under a table on the floor in my apartment, wrapped in a blanket so I can follow the fermentation proces.
- Probably 18-21 degrees celcius in the room with very small changes in temperature.
I sanitized all equipment thoroughly with bleach and removed bleach with water (in Denmark the tap water is among the cleanest in the world).
Any thoughts? Should I just be patient?
Thanks in advance,
Mark