Airlock activity

Hey everyone!

I'm not sure if this is a problem or not, but I wanted to get some feedback. I started two 1 gallon batches late Thursday night, and at this point I'm getting a bubble every 7-10 seconds out of one, and every 15-20 seconds out of the other. I've been reading many of the brewlogs here, and from what I'm seeing as average activity is 1-2 bubbles per second! My gravities for both are roughly 1.135, and I'm using k1v-1116, and the temperature of my area is 66 right now, but it has fluctuated between 62 and 68. My recipies are straight honey and water, with a dose of yeast energizer.

Am I going to have a problem here?

I added yeast energizer that contains diammonium phosphate, yeast hulls, magnisium sulphate, and vitamin B. Rehydrated yeast exactly as perscribed by lalvin. I don't believe htere was a temperature difference between the must and yeast, since I rehydrated the yeast in 2 ounces of water at 105 degrees for 15 minutes, and by the time I pitched it, everything was around the same room temperature of about 78 degrees. I aerated the must by quickly dumping back and forth between two buckets 10 times each before pitching yeast. I tried to do everything perfectly this time.

The weather seems to be a little off though, as I planned to have temperatures around 70-72 in my brewing area this time of year, but its a little coolor than expected right now.

It sounds like your saying by aerating over 72 hours, that I should crack these and stir them up again.

Thanks Wrathwilde,

I gave them each a hardy stirring, and wrapped a towel around the two buckets to maybe hold a degree or two of extra heat in while the temp is low.

Hey Oskaar,

Pretty plain recipe. Two 1 gallon batches each with a different honey variety. Heres how it went down:

7 cups (tried to hit 5lbs for the 1 1/2 gallon primary) of honey and a 1/2 gallon of Absopure spring water for each batch, heated Basswood for 15 minutes at 145 degrees, Alfalfa for 10 minutes at 150. Skimmed foam very thoroughly.

Poured into 1.5 gallon buckets, and chilled to around 75 degrees.

Added more spring water to meet 5 quart volume. Gravity way to high at 7 cups each. Adjusted original gravity to:

Basswood - 1.137 (adjusted for temperature).
Alfalfa - 1.135 (adjusted for temperature)

Aerated by pouring quickly back and forth between two buckets 10 times per batch. I thought this would be super sufficient for aeration.

Rehydrated Lalvin K1V-1116 (one pack for each batch) per package instructions -

Added 1/2 teaspoon ID Carlson yeast energizer and rehydrated yeast for each batch, added yeast, stirred, sealed buckets, placed airlocks with half water - half vodka, and moved to temperature of 62 degrees.

Head space on the basswood is about 2 1/4- 2/1/2 inches, alfalfa is less, at about 1 1/2 to 1 3/4 inches.

Here is my brew log for up to the minute activity:
http://www.gotmead.com/smf/index.php/topic,1110.0.html

I had also read that the darker the honey the higher possible nutrient content, but the lighter honey (basswood) is moving faster than the darker alfalfa.

BTW, temperature is 66F right now in the brewing area with a towel wrapped around the buckets.

Thanks!!

Thanks for all the replies everyone!

I'm not sure what my yeast temperature was when I pitched it, but it was probably higher then the must, although it shouldn't have been that much different. I rehydrated it at 105F for 15 minutes in 2oz of water like the instructions stated, and I would figure that in 15 minutes, 2oz of water would have cooled close to room temperature, but maybe not. I did end up stirring it up real good again, and now its bubbling at about 1 bubble every 4-5 seconds. I can live with a high gravity starting off slow. I just want to make sure I'm not heading for alot of problems.

The next two batches I will introduce the yeast to the must a bit slower, by adding must to the yeast slurry, and see if that makes a difference.

Thanks again! All the input and experience is greatly appreciated!