After brewing Joe's Ancient Orange Mead last fall and it being a huge success, I decided I wanted to step up my mead making and get a big batch going. Here's what I ended up with:
12 lbs raw wildflower honey
4 tspn acid blend
5 tspn yeast nutrient
Wyeast 4184 Sweet Mead
I did the no pasteurization method, but I did boil about a gallon of spring water to get the rest of the honey out of the jar. I filled the carboy with refrigerated spring water to balance out the hot water and stuck it in my brew closet. That was Sunday.
I'm not sure what the normal lag time is for sweet mead yeast, but what's worrying me is the must is sucking my airlock water down into it, no bubbles still.
Is this pressurized situation normal? Any ideas on normal lag time for this type of mead?