How long should this go on?
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Hi, I have some experience making beer and some wine from back yard grapes but this is my first attempt at mead. I had some Honey and champagne yeast, found this site, read the recipes and gave it a go. Only a gallon batch so no big deal but I am wondering what I should do now.
I did the batch around March 4th. I recorded the SG but do not have it with me now but it was not outrageously high nor low. It took a while before fermentation got really rolling, which means a few days so not outside of the range of my other experiences. It boiled pretty vigorously for a week or so and then settled down a good bit.
I had made a bit more than a gallon so I had a pint bottle brewing and thinking it should be pretty far along in the fermentation gave it a try and despite how early on in the process it was, it tasted pretty good but clearly was fairly sweet.
I had just read a post or article about not racking your brew so I thought what the heck I will try that on the mead. It sat for another couple of weeks where it seemed idle but I really did not look at it that much and it was a bit hazy still.
Well at some point I noticed a ring of bubbles at the top of the bottle and when I looked it was bubbling again or still. The trap would only bubble once in a while but as the batch got clearer you could still see a good amount of bubbles, sort of like a soda bottle that has been recapped.
I looked last night and it still is bubbling although the bubbles are fewer in number and look to be very small. It is going on 3 months now and it is still fermenting, is that normal?
I do not want to open it up to the air so that I can take a SG reading so I am waiting patiently for those bubbles to disappear. Oh it has cleared up completely so it is pretty easy to see through so I would guess it would be safe to bottle although I might get some fermentation I do not think I would get bottle bombs.
Should I look forward to tasting it this weekend or sit and wait till it decides it is done?
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