Toggle sidebar

fermentation slow ?

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
aquavives

aquavives

NewBee
Registered Member
May 15, 2011
4
0
0
Belgium
Hello everyone,

As a beekeeper, I just started making mead on 14 april. And now the fermentation seems rather slow so I would like to compare. How fast or slow should it go? In the beginning it was 1 bubble every 5 seconds and now it is 1 bubble every 8 minutes.
And also this: if it is rather slow, can I do something about it?
 
Last edited:
Recipe: 7,5 kg heath (or heather) honey
added water until 21 liter
1 smackpack wyeast dry
1 heaped teaspoon wyeast nutrient blend
 
bubbles, i assume you mean airlock bubbles?
if so they are really for show and not an accurate indicator of whats happening.
you need to take hydrometer readings and record the changes.

i don't know that nutrient blend but i would guess not enough by a long way. that will slow things down and can make bad tastes.
also what temp as that can make a big difference.
 
Welcome to Got Mead!

I'm with tweak'e.
A hydrometer is your friend.Your yeasties may be running out of energy, may need some feeding, or may be done with their work. They've been working for a month.
 
A hydrometer, I think I have one. I found this thing that measures the density if you let it float, and I put some of the stuff in a bottle and I read 990.
Does that give usefull information?
Temperature is always about 20° C.
I also tasted and it has much alcohol, good taste. I smels and tastes like the heath honey I made it with.
 
Last edited:
Yes, very useful! If your airlock activity slows and stops when you're above 1.000 (specific gravity of water), that usually indicates that your fermentation has stuck before it finished.

If your must is at .990, the reason the airlock activity is slowing is because there's no more sugar for your yeast to eat, they've converted it all to alcohol so they're no longer producing carbon dioxide, which is what causes the airlock to bubble. However, it will probably continue to bubble slowly for a little while because there's going to be some CO2 trapped in the wine that will slowly come out.

Good job, your first mead is done fermenting! Now you can rack it off the lees and keep it under airlock until it clears and you can bottle it!

Next batch you make, if you check the specific gravity before you add yeast, you will be able to calculate how much alcohol is in your finished mead.

I highly recommend checking out the NewBee Guide (look up and to the left in the yellow rectangle), it'll give you the basics of fermentation.

And welcome to the addiction!

 
Thanks a lot everyone,
This is a great help. I started with this batch before I discovered Gotmead, I will surely read the newbee section completely before I make more...
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom