S
Severian
Guest
Guest
Ok, I can make this topic fit here as I'm not sure where else to post it.
With my scientific mind I have observed, after several experiments, that adding a honey/water solution to an actively brewing carboy of mead must creates, what in the scientific community is known as, a mess.
Whenever I add a honey/water solution to an actively brewing mead, say in the first week (churning ferment... airlock going every other second) it almost always causes an overflow. Is this because the must is somewhat under pressure due to its vigourous nature and the airlock not being able to relieve all pressure, ie supersaturated? Am I basically "seeding" the mead with the heavy honey solution and creating a "thunderstorm"?
any ideas as to why this happens and how to avoid it. (I suppose I could wait till after the primary to add the honey water, but with not boiling I had figured it was safer to add stuff during a strong ferment... now I am thinking with the mess and with the alcohol the primary creates I might as well wait till the secondary.)
-s
With my scientific mind I have observed, after several experiments, that adding a honey/water solution to an actively brewing carboy of mead must creates, what in the scientific community is known as, a mess.
Whenever I add a honey/water solution to an actively brewing mead, say in the first week (churning ferment... airlock going every other second) it almost always causes an overflow. Is this because the must is somewhat under pressure due to its vigourous nature and the airlock not being able to relieve all pressure, ie supersaturated? Am I basically "seeding" the mead with the heavy honey solution and creating a "thunderstorm"?
any ideas as to why this happens and how to avoid it. (I suppose I could wait till after the primary to add the honey water, but with not boiling I had figured it was safer to add stuff during a strong ferment... now I am thinking with the mess and with the alcohol the primary creates I might as well wait till the secondary.)
-s