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Is my first attempt still viable ?

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Barrel Char Wood Products
Hi,

So, I am over a week on now from having added sulphite and sorbate to this Mead.
I have given it a good shaking for the first few days as per the instructions on the sorbate packet, however, I am seeing bubbles - 1 every 2 minutes or so, and the water level in the airlock is fluctuation between the bubbles on the outward track and those on the inward track(leading in to the demijohn)

Should I add more sulphite and sorbate - is it likely to over sulphite a batch ?

I figure the water level may be due to the weather here right now - although the demijohn is currently inside - not in the garage due to recent frosts the temperature range has changed quite a lot the past few days - sunny yesterday, and snow on the hills today :)

Am I at risk from air contamination if the water level in the airlock shifts - I.e. sucking in outside air? The airlock water is a Campden and Citrix acid mix.

Cheers

Andy
 
you can't judge fermentation activity by what is going on in the airlock. If you followed the stabilizing directions on your ingredients you should be fine. Temperature and atmospheric pressure are going to cause gasses to be released from the mead (if you didn't degas this will be even more evident in the airlock) causing the bubbles in the airlock. A hydrometer is the accurate way to verify if the fermentation has ceased.
 
Hi,

Thanks for that TAKeyser, I totally forgot about degassing TBH, oops!

I've taken 3 readings a day apart, as far as I can tell the hydrometer is bang on 1.000, so like you said it is probably the whacky weather here right now (Ice on the car yesterday morning, sunny today @ 12 Degrees C, ho hum!).

I also did a quick taste test with a little bit of mead left in the sampling tube - Yikes, tasted like cider mixed with malt vinegar with a little something of ethanol, be interesteing to see how it tastes in a year or so, this taste test was definitely eye watering :)

Cheers

Andy
 
I almost always get airock activity for a few days after adding sulphite and sorbate, even when there's been no change in SG or airlock activity for months. Not sure if it's degassing or if it's a chemical reaction that releases something.
 
Chevette Girl said:
I almost always get airock activity for a few days after adding sulphite and sorbate, even when there's been no change in SG or airlock activity for months. Not sure if it's degassing or if it's a chemical reaction that releases something.
Click to expand...
More likely connected with the addition, and it providing "nucleation centres" for the dissolved CO2 to latch onto, hence the bubbles for a while, while the sulphite/sorbate actually dissolves (even if it "looks" like it dissolved earlier).
 
Hi,

Thanks everyone :)

Duly filed away until Xmas time ish :)

Negotiated space under the stairs cupboard with upper management (Mrs Andyox :p) - cost me a new 3 piece suite for the living room, expensive way to get aging space in retrospect :rolleyes:

Cheers

Andy
 
Andyox said:
Hi,

Thanks everyone :)

Duly filed away until Xmas time ish :)

Negotiated space under the stairs cupboard with upper management (Mrs Andyox :p) - cost me a new 3 piece suite for the living room, expensive way to get aging space in retrospect :rolleyes:

Cheers

Andy
Click to expand...
"Well buggers oi dewn ded" housing prices must have gone up in oxfordshire....

Once a brew is ready for ageing, a garage shelf or garden shed would have done.....
 
Hi,

Yup, wasnt sure if the garage would be ok right now, temperature ha been all over the place recently, figured it would be more constant in the house than garage - thermometer shows 11 degrees in the garage today, but pretty much around 18/20 in the house

On the plus side, I have a more constant and dark area for primary now, better than the kitchen draining board :)

Which also means, maybe I can get more demijohns, *g*

Cheers

Andy
 
We tend to use bulk storage because that's one of the ways to ensure consistency. A commercial wine maker usually keeps their ageing done in bottles, which are in turn stored at cellar temperatures (low 50's in old money).

We don't have those options usually, so bulk storage is considered an acceptable alternative......
 
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