Can someone clarify the honey dissolving process? Are you placing the container of honey in a warm bath to loosen or actually pouring honey into warm water? Newbie here. Thanks.
Neither, you drink it.
Quick question, when you take the gravity reading to you put the tested mead back into the fermentor or throw it out?
To get on-topic, my 1 week old fermenting mead is still bubbling like crazy, even faster than before, about 1 bubble per second. Temperatures around here have risen a bit, and now the mead is fermenting at around 72ºF (22-23ºC), maybe this temp change has something to do with the increased activity.
I would love to get a sparkling mead, is it factible to prime this mead and get it sparkling? I intend to bottle it using swing-top grolsch style bottles, which work really well with beer. Would it be better to bottle the mead directly or maybe add some sugar for priming?
I started my first ever mead on 4/20. My first time brewing anything in fact. So now its three days later and it is still bubbling but starting to slow. I added the yeast energizer and nutrition according to the packed when I bottled to the must. I am noticing a slow down in the bubbling, the surface of the must was completely covered in bubbles on the 21st and by the evening of the 22nd the surface was almost glass.
So my questions is, is this normal? Should I add anything? Rains? More nutrient? Or just let it sit and be patient?
I just want to make sure I am doing it right:rockin:
I'll be bottling this tomorrow. It's been on the primary fermentor for about 4 months and a half and it's probably completely done. I will use 0.5 liter brown swing top bottles to store and age the mead, I'll post pics if I get a camera!
Cheers!
Enter your email address to join: