dan09554

Recipes 

I have a http://www.homebrewtalk.com/f80/cherry-berry-mead-245547/ in the primary. Its been there for 3 weeks. The airlock is still bubbling about once every 3 seconds. Question is should I rack to secondary as per the instructions, or leave it ferment out a little more? Thanks for any help

__________________
Primary:
Primary:
Bottled: Altbier
Secondary:Cherry Berry Mead
Drinking: Porter, Fat Tire Clone, Honey Nut Brown Ale

Gone but not forgotten: Kolsch, Centennial Blonde, Sierra Nevada Pale Ale clone,



If no one votes, will they just go away!

Golddiggie

Recipes 

I would ALWAYS let a batch of mead finish fermenting (completely) before racking it. Mead is unlike beer in its processes and time tables. The two are similar in that you cantypically ignore/toss instructions that have time tables for when to rack (other than general terms such as "when fermentation is complete"). Depending on the yeast you used, and the formulation, you could be looking at a primary that goes months. I have a batch going that was started on 12/5/11 and its still fermenting. It is almost done, but its probably at least a few weeks away from beingnracked (if not longer).

__________________
Hopping Tango Brewery

"Do you wanna get hiiiigh?" - Towelie

On Tap: MO SMaSH, English Brown Ale, Dark Cream Ale
Waiting/Carbonating: MO SMaSH, Caramel Cream Ale
Primaries
K1:
K2: Mocha Porter
K3:
K4:
K5:
Aging: Wee Honey MkII, mead and maple wine, mocha madness II, Old Ale (on medium toast cherry wood)
On Deck: Lickah (English IPA)
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Wildflower Traditional, Blackberry Melomel

dan09554

Recipes 

Thanks. Goldiggie. Just thought it was best to ask. I figured the instructions were just a guideline, as I'm guessing fermentation is subject to variables such as temperature.

__________________
Primary:
Primary:
Bottled: Altbier
Secondary:Cherry Berry Mead
Drinking: Porter, Fat Tire Clone, Honey Nut Brown Ale

Gone but not forgotten: Kolsch, Centennial Blonde, Sierra Nevada Pale Ale clone,



If no one votes, will they just go away!

Golddiggie

Recipes 

Don't dismiss differences in the honey used, yeast selected, how its treated, plus things the mazer does. Have two people in two parts of the country (or even the same state) make the same 'recipe' and you can have two very differnt fermentations. Both will probably end up close to the same, but there will probably be at least some difference between them.

__________________
Hopping Tango Brewery

"Do you wanna get hiiiigh?" - Towelie

On Tap: MO SMaSH, English Brown Ale, Dark Cream Ale
Waiting/Carbonating: MO SMaSH, Caramel Cream Ale
Primaries
K1:
K2: Mocha Porter
K3:
K4:
K5:
Aging: Wee Honey MkII, mead and maple wine, mocha madness II, Old Ale (on medium toast cherry wood)
On Deck: Lickah (English IPA)
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Wildflower Traditional, Blackberry Melomel