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First ever batch, does this sound right?

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So this is sitting in a 1 gallon carboy now. The airlock has been bubbling since racking and bubbles are visibly rushing to the top so I have now idea when this is gonna be done fermenting. It was bubbling about 16/minute which seems like a bit more than residual co2 from 3 days ago.
Anyway my question now is a bit of a weird one, we have a stick of cinnamon sittin on the bottom but I'm worried that the amount of sediment dropping may have entirely covered it up. If that's the case is it still going to impart any flavor? Also should we rack this again soon, cause its dropping tons of sediment. It still isn't remotely clear (light wouldnt shine through it after racking).
 
Relax. Let it go until it starts to clear. Once the activity has stopped, take measurements. Sitting on the lees for a few weeks in primary will have no issues. The invisible cinnamon stick will also impart its flavoring so that's perfectly ok as well.


Sent from my galafreyan transdimensional communicator 100 years from now.
U g
 
This is pretty clear now at one month since racking. It's still bubbling ~3/min, I want to wait until it is completely still and clear before racking again. There's a pretty big layer of lees on the bottom, hopefully this will still fill a gallon jug after racking (the jug it's in now holds slightly more than the gallon carboys). If it doesn't, we planned on adding tart cherry juice anyway, so we'll be able to top it off. Haven't tasted or even smelled it in these past 30 days, anticipation is killing me.
 
So we just racked this today. It tasted strongly of cider, but that's all I could taste. After racking it needed topping off (lots and lots of sediment) so it was topped off with 5.782 ounces of tart cherry juice like I planned on topping with. It's all red now but I'm sure it will end up almost the same golden color as before adding cherry juice, just curious if anyone has done something similar and if that amount of cherry juice will balance nicely or not.
 
Does anyone think this could restart fermentation? I'm wondering if I should brin it out of the basement to let it go rather than have it spontaneously do it in the spring.
 
If the ABV is below the tolerance of the yeast, it is likely to restart at some point. I'm not sure where your ABV and gravity are now, but since apples often push yeast higher than their usual ABV, it's probably a good idea to let it warm up and finish.

Sent from my THINGAMAJIG with WHATCHAMACALLIT
 
Well I brought it up to sit next to my JAOM and see if the dilution from the juice kicks it up again. Figure it'll be better so if its gonna start up again it can get it over with and then start aging.
Hopefully the temp flux won't cause any issues; the basements in the low 50s and the bedroom is about 60. If the volume swells we might have a problem...
 
Well, the volume did increase AND it's starting to ferment again, the mead is only about a half inch up the s-lock, it should be fine just to leave it right? That's all sterilized there anyway
 
I don't think this will end well. Mead has risen to the second "45 degree" curve in the s-lock. There just isn't really anything I can do about it right now. It's like a slow motion MEA and it's too late, any gear is dirty and unsanitized. I'll and post pics tomorrow after it most likely erupts.
Note to anyone finding this thread, keep consistent temps throughout fermenting and into aging.
 
A great "no-rinse" sanitizer that I use is vodka. Just rinse everything well to get all the gunk off with regular water, spritz with vodka (I use a 10cc syringe with a 14g or smaller needle), just a few seconds contact is all you need.
 
Vodka is certainly effective as a sanitizer, but it has 2 downsides. One is cost. For $10 you can buy a liter of vodka, but $10 worth of KMeta or Star San can make a 50-gallon barrel of sanitizer. The second issue I have with vodka is flammability.


Sent from my THINGAMAJIG with WHATCHAMACALLIT
 
Well the mead seems to be in a state of expanding and receding so I don't think it's going to erupt anymore. My only worry now is if it might oxidize because of this, but I don't think there should be any oxygen on that side of the airlock.
I don't have any anti-foam stuff.
Can contact with the rubber bung taint mead in any way?
 
It won't be a problem and the O2 exposure won't hurt during active fermentation.

You can get anti foam at any pharmacy or supermarket that sells infant formula. The drops they have to add to baby bottles to prevent gas - it is the same stuff.

Sent from my THINGAMAJIG with WHATCHAMACALLIT
 
Just racked this and had a little taste. It's a little too dry, definitely fruity, and the cinnamon doesn't really come through. I think I might backsweeten this a bit, just a shame to cloud it up again when it's so perfectly clear.
 
Give it some time before you fiddle with it. How long has it been since you pitched?


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
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