Hello,
I started a batch of traditional a little over a month ago.
I noticed bubbles in the airlock after five hours.
One month and a couple days later it is still fermenting. I'm still seeing an airlock bubble every 10-15 seconds. This don't seem that unusual, I know sometimes they ferment slow. I took a gravity reading today and it read 1.06. So there's still a lot of sugar left with an alcohol percentage a bit over 7.3%. So it seems like it still has a while to ferment.
Is this normal, since it seems like it is only about half way there? Since it's still chugging along steadily, albeit slowly, I'm not too concerned, though a ferment time longer than six weeks seems unusual from what I've read (although I could be mistaken).
Would you recommend I take any action at this point? I'm inclined to leave it alone unless fermentation ceases. It does taste good so far.
Any thoughts?
I started a batch of traditional a little over a month ago.
- 17 lbs Orange blossom honey
- 2 packs D47 (according to my log...I don't really remember doing 2, but maybe I did)
- 5 tsp Nutrient
- 2 1/2 tsp Energizer
- Water to 5 gallons
I noticed bubbles in the airlock after five hours.
One month and a couple days later it is still fermenting. I'm still seeing an airlock bubble every 10-15 seconds. This don't seem that unusual, I know sometimes they ferment slow. I took a gravity reading today and it read 1.06. So there's still a lot of sugar left with an alcohol percentage a bit over 7.3%. So it seems like it still has a while to ferment.
Is this normal, since it seems like it is only about half way there? Since it's still chugging along steadily, albeit slowly, I'm not too concerned, though a ferment time longer than six weeks seems unusual from what I've read (although I could be mistaken).
Would you recommend I take any action at this point? I'm inclined to leave it alone unless fermentation ceases. It does taste good so far.
Any thoughts?