Hi,
I'm new to this and my mead is about 10 days into it. I got the recipe and idea from a user named Plasma.. on another thread. I used mostly agave nectar however, in the 1/4 sugar to water ratio as well as mixing some herbs and honey. I ended up adding some starter fig yeast as well because it wasn't bubbling or fizzing during the first 3-4 days while i had it covered with a rag. Maybe because the night temps were cold? Finally about a week into it, it started fizzing after i added more fig yeast and honey and loosely capped it the other day. I had some of the mead in a stainless steel pot to start off and transferred it to two of the glass jars seen below after filtering it and stirring it. Is that going to impact the process if i transfer this too soon? I didn't want to seal it and ferment it in the pot because i didn't think enough air was coming out and i saw a tiny piece of mold in it a few days back that I removed, but appears fine now.
I have it loosely capped in 2 glass jars, and one has a rag over it with a glass lid and a metal clamp. It's been fermenting for a few days, I see tiny bubbles going up and fizzing, but not too much. Once it stops doing that, does it mean it's ready to drink and has alcohol? Or should i tightly seal it more and let it ferment longer, even if it stops fizzing and making Co2?
I'm new to this and my mead is about 10 days into it. I got the recipe and idea from a user named Plasma.. on another thread. I used mostly agave nectar however, in the 1/4 sugar to water ratio as well as mixing some herbs and honey. I ended up adding some starter fig yeast as well because it wasn't bubbling or fizzing during the first 3-4 days while i had it covered with a rag. Maybe because the night temps were cold? Finally about a week into it, it started fizzing after i added more fig yeast and honey and loosely capped it the other day. I had some of the mead in a stainless steel pot to start off and transferred it to two of the glass jars seen below after filtering it and stirring it. Is that going to impact the process if i transfer this too soon? I didn't want to seal it and ferment it in the pot because i didn't think enough air was coming out and i saw a tiny piece of mold in it a few days back that I removed, but appears fine now.
I have it loosely capped in 2 glass jars, and one has a rag over it with a glass lid and a metal clamp. It's been fermenting for a few days, I see tiny bubbles going up and fizzing, but not too much. Once it stops doing that, does it mean it's ready to drink and has alcohol? Or should i tightly seal it more and let it ferment longer, even if it stops fizzing and making Co2?
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