Stirring/agitating Mead?
- Thread starter jpog
- Start date
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Apologies for reverting back to off-topic stuff, but mince has been used in cider / scrumpy for centuries, so theoretically you could put it in a mead?
Of course you could, and somewhere in the bowels of the archives of this site is a recipe employing mince. Now I'm referring to the proper British mincemeat, which of course has no meat in it (although some recipes call for suet and/or lard). I've seen some recipes called "mince" that actually contain ground beef. I don't think I'd be fermenting that one anytime soon! ;D
To jpog - I think if you've got a good fermentation going, then there's no need to top up with water at this point. Let it go to completion as-is, and you'll have a better feel for how well the fermentation can proceed from a higher starting gravity.
To machalel - I believe your mince (definition) is my mince. But that isn't necessarily true across the board.
To machalel - I believe your mince (definition) is my mince. But that isn't necessarily true across the board.
Thanks.
So that leads me to my other question, it's been Three weeks to date and the balloon is still full of air and I can see bubbles still bubbling. How long does fermentation typically last in normal mead making and also in this easy JOA receipe. I am just curious because everything I read seemed to suggest that the balloon would deflate by now. That the main fermintation process typically lasts 14 days..and after that you just get hiccups..every so often.
Both definitely had super strong starts..I had tons of foam and the bubbles coming up from the bottom were crazy...looked like I opened a bottle of Champane
So that leads me to my other question, it's been Three weeks to date and the balloon is still full of air and I can see bubbles still bubbling. How long does fermentation typically last in normal mead making and also in this easy JOA receipe. I am just curious because everything I read seemed to suggest that the balloon would deflate by now. That the main fermintation process typically lasts 14 days..and after that you just get hiccups..every so often.
Both definitely had super strong starts..I had tons of foam and the bubbles coming up from the bottom were crazy...looked like I opened a bottle of Champane
The length of fermentation of a JAO can vary widely. In some cases it can be over in 10-14 days, but in others it can take a week or so longer. In your case for these particular batches, with the higher initial gravity, it may be they will take a little longer. There's really nothing to worry about as long as CO2 is actively being produced, and nothing smells "off."
Thanks...such a wealth of Mead knowlegde here...it's making me thirsty.
It is hard to smell with the balloon on though...but it looks ok...except for the bunch of yeast that tried to excape and left the brown yeast trails at the head of the bottle...but that is normal from what I understand...since my start was so bubbly.
It is hard to smell with the balloon on though...but it looks ok...except for the bunch of yeast that tried to excape and left the brown yeast trails at the head of the bottle...but that is normal from what I understand...since my start was so bubbly.
