View Full Version : Ancient orange - slow ferment?

03-14-2005, 02:48 AM
The following describes a 6 gallon batch made exactly in proportion and method to the original recipie, in a 6 gallon carboy:

With all the goodies in the ancient orange recipie I was expecting it almost to blow the airlock - but I'm getting maybe 4 bubbles a minute in the airlock on day 2.25. ;) There is some krausen - about 1/4" thick, with very small microscopic to very large 1/4" bubbles. The temp in it's closet ranges from ~68-72F during a day. It *is* progressing, just seems a little slow.

Just wanting to check it's progress against all the expert knowledge really. :D

03-14-2005, 01:35 PM
nm - I topped the water up last night and it was plenty to get the ball rolling! I woke up to a little foam in the airlock. I suppose all i do is wash out the airlock & replace.

03-14-2005, 06:50 PM
Yep. That's all.

04-08-2005, 04:46 PM
My blueberry melomel (radioactive) i actually have to leave about 8-10 inches of space at the first 3 days because when it starts to ferment I have to clean the airlock about three times. I swear its radioactive or something

04-08-2005, 05:14 PM
Same here. I've done a few melomels with K1V-1116, and after pitching an active starter into the must I practically need to run for cover.

ANCJR, as Joe has said repeatedly, just leave the yeast alone to do its thing. Remember too that different yeast strains work at very different speeds.

04-08-2005, 06:02 PM
My Blueberry Melomel did the same thing it must be those damm blueberries...lol I only made a small 1 gal batch and it is aging in the jug for a few months before I bottle it. I've racked it 2 times and used the Red star Champagne yeast. it is doing just great

04-08-2005, 06:56 PM
Yes, this batch has taken off and done wonderfully since I started this thread. The 9th of April (tomorrow) will be it's 4th week and I'm still getting 1 bubble every 4-5 seconds as of right now. Haven't done a thing to it but top it off once the foaming stopped.