This is my first batch of mead.
1.2 Gallons of Water
3 lbs honey
wine yeast
2 tsps of yeast energizer
I put the must together on Monday evening. I put it in a fermentation bucket, with airlock. I have been checking it on my way to work in the morning and when I get home, but I only really noticed it bubbling on Wednesday (D+2). I'm slightly concerned this is what you guys call a "Stuck/Stalled Mead." I haven't noticed it bubbling at all anymore. I aerated the must on Monday, and the recipe I had said to aerate it the first day, then leave it. If you guys have any pointers or answers it would be very much appreciated.
1.2 Gallons of Water
3 lbs honey
wine yeast
2 tsps of yeast energizer
I put the must together on Monday evening. I put it in a fermentation bucket, with airlock. I have been checking it on my way to work in the morning and when I get home, but I only really noticed it bubbling on Wednesday (D+2). I'm slightly concerned this is what you guys call a "Stuck/Stalled Mead." I haven't noticed it bubbling at all anymore. I aerated the must on Monday, and the recipe I had said to aerate it the first day, then leave it. If you guys have any pointers or answers it would be very much appreciated.
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