Hi,
This is my first post and also my first batch of mead!
I'm new to brewing in general, so forgive me if this sounds really basic.
I'm going for a real simple, sweet mead - and intend on making it sparkling later on.
I've had my mead in a 10Ltr FV for primary for 5 days and haven't seen a single bubble in my airlock. I've checked the seal on the bucket lid and airlock seal and they both seem to be tight.
I've opened up the bucket and can hear fizzing/hissing, when I aerate the mead there is significant bubbling activity and there is definitely a 'fermenty' smell / taste to the must (it doesn't smell / taste unpleasant or vinegary).
The FV is sat at room temperature out of direct sunlight.
Everything was sanitized before use.
I don't have a hydrometer at present - so I don't have a gravity reading, but I will get one if you guys reckon that's the best way to check if fermentation has started.
My question is, should I be worried for lack of airlock activity? - using my other senses, things certainly seem to be going as planned. But I wanted to know if I'm going about my first mead the right way.
Here's the recipe I used:
Looking forward to your answers!
Thanks!
This is my first post and also my first batch of mead!
I'm new to brewing in general, so forgive me if this sounds really basic.
I'm going for a real simple, sweet mead - and intend on making it sparkling later on.
I've had my mead in a 10Ltr FV for primary for 5 days and haven't seen a single bubble in my airlock. I've checked the seal on the bucket lid and airlock seal and they both seem to be tight.
I've opened up the bucket and can hear fizzing/hissing, when I aerate the mead there is significant bubbling activity and there is definitely a 'fermenty' smell / taste to the must (it doesn't smell / taste unpleasant or vinegary).
The FV is sat at room temperature out of direct sunlight.
Everything was sanitized before use.
I don't have a hydrometer at present - so I don't have a gravity reading, but I will get one if you guys reckon that's the best way to check if fermentation has started.
My question is, should I be worried for lack of airlock activity? - using my other senses, things certainly seem to be going as planned. But I wanted to know if I'm going about my first mead the right way.
Here's the recipe I used:
- 3KG Honey (heated to 70°C for 15 minutes with enough Spring Water to make 10 litres of must.)
- 1x 5g Sachet of Lalvin Sparkling Wine Yeast EC-1118 (pitched into the must when it reached 40°C - as directed on the yeast packet)
- 2x teaspoons of VinClasse Yeast Nutrient (pitched with the yeast)
Looking forward to your answers!
Thanks!