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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Chocolate Mead Recipe - Comments and Tips needed
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Old 05-26-2011, 01:13 AM   #11
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Join Date: Apr 2010
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Sounds reasonable enough. Thanks Medsen and biochemedic for the insight. I assumed that it was simply that it was fermenting - because I expected a smaller cap, not half an inch thick of a cap. So the assumption was that CO2 was still pushing the gunk and solids up and in to the cap/foam.

Again, thanks for the insight!

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