So, I have two 1 gallon batches of JAOM going right now, one I started on new years day, the other, last saturday, and they both seem to be doing well, and smell really good. My question is about the bubbles, I've seen others here reference "churning" or "violent" fermentation, and neither of mine have done that, just continuous small bubbles, similar to the carbonation in a soda. Is this normal for this recipe? I used Flieschmanns yeast, as was called for.
Second, when I added all of my ingredients, there was a thick layer of honey settled in the bottom of the jug, but after 2 or 3 days, the honey was gone. Was this the honey being consumed by the yeast, or simply being dissolved into the rest of the liquid? Now, there is just a light colored layer at the very bottom of the jug.