About a month ago, I posted a question on the Mead forum wondering about fermentation vacuum. It was just as i put the Mead wort in the primary, and pitched the yeast, i noticed that i was pulling a vacuum in my bubbler. There were some good responces, but everyone thought that i did not cool the wort enough (even though it was around 75°F). Today is the second day that i racked it, (now its in for the long haul for a few months) and i filled the bubbler, and within 5 minutes, it started to pull a vacuum. There is no dispute that the temperature is correct, since i cool my entire apt to fermenting temps and keep it within 2° that the mead is now not pulling a vacuum du to cooling. Why is this?? Any answers? I know this is not the mead forum, but i think this phenomenon would occur with beer as well. Thanks for any input.
(I would post a picture of my bubbler with the vacuum, but i dont know how.)