I posted a recipe and some notes under Recipes category, with a question about my fermentation that does not seem to stop: http://www.gotmead.com/smf/index.php/topic,920.msg8231.html#msg8231
I am cross-posting here with a specific question, hoping to get responses. In short, I made a 5 gallon batch of braggot, using Brown Malt Extract and Orange Blossom honey for the fermentables, with Nottingham (Ale) yeast. Started primary on 3/26/05, racked into a secondary carboy on 4/5/05. Today is 5/26, and there are still bubbles coming through the airlock.
I must admit that I am using a one-piece, twisted airlock, rather than the 3 piece one I use on everything else. I suspect this has little to do with the basic fact that there is still CO2 produced in the carboy. Anyone see ferementation last this long, especially in secondary? There is only so much fermentable sugar in there, it has to stop eventually!
I have been holding off on taking gravity readings, but to do justice to all who will reply to this, I will do so and post it here later today.
I am cross-posting here with a specific question, hoping to get responses. In short, I made a 5 gallon batch of braggot, using Brown Malt Extract and Orange Blossom honey for the fermentables, with Nottingham (Ale) yeast. Started primary on 3/26/05, racked into a secondary carboy on 4/5/05. Today is 5/26, and there are still bubbles coming through the airlock.
I must admit that I am using a one-piece, twisted airlock, rather than the 3 piece one I use on everything else. I suspect this has little to do with the basic fact that there is still CO2 produced in the carboy. Anyone see ferementation last this long, especially in secondary? There is only so much fermentable sugar in there, it has to stop eventually!
I have been holding off on taking gravity readings, but to do justice to all who will reply to this, I will do so and post it here later today.