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  1. #1
    Uncle Bud Gotmead Visitor

    Default Fermentation stop??

    hi i have read recipies and people say their mead ferments for months

    It was bubbling pretty good for about 10-11 days and now has slowed right down but small bubbles rising to top but slower.. Is this normal


  2. Default Re: Fermentation stop??

    Without knowing the recipe it's hard to pin things down. What were the OG and current gravity readings?

    It is normal for things to slow down... If you notice a lot of sediment in the bottom of the fermenter take a sanitize long spoon and stir things up carefully. There is likely a lot of CO2 in suspension and agitation can cause a foam-over for a nearly full fermenter. This will rouse the yeast to get them back into action as well as release some of the CO2 which in turn will slightly decrease the acidity which can inhibit some yeast.

    Other things to check is to make sure the temperature is still in the range of your yeast.

    HTH,
    Trask

  3. Default Re: Fermentation stop??

    I would say that is very normal. From what I read yeast will produce 80-90% of the alcohol in the first few days. Then it slows down and will take weeks to months to finish up. One of the big things is amount of food and alcohol in the liquid. At first there is lots of food and no alcohol so the yeasts multiply by the ton. Later there is less food and more waste product (alcohol) in the liquid so most of the yeast does dormant -- that gunk at the bottom. As long as there are bubbles and everything is normal (not frozen or boiling or more acidic than your car battery) don't worry.

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