Bhunter87

Recipes 

Well my mead is fermenting away. Lots of little bubbles rising and the yeast are tearin' it up in there, but this is my first batch and I'm used to beer. Is there supposed to be a ton of "foam" (Kraeusen in beer, not sure what it's called in mead) on top?

I guessed there would be, but maybe not?

Golddiggie

Recipes 

Give the fermenter a good swirl and you'll see plenty of foam. Hope you have a good amount of headspace. Otherwise, have your towel handy (Towelie?)...

__________________
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

Bhunter87

Recipes 

I have 2 gal in a 5 gal carboy for prime!

I don't care if it does or doesnt have foam. I just wanna make sure it is still a okay with or without

Golddiggie

Recipes 

Depending on what you're making you might want/need to degass/aerate the must. Did you add any nutrient to the must?

__________________
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

Bhunter87

Recipes 

5lb orange blossom honey
Juiced 3 blood oranges
steeped blood orange zest and cin stick
2tsp nutrient
Wyeast sweet cider

Aerated like mad pre pitch

Bhunter87

Recipes 

Define degas please

Just aerate?

Bhunter87

Recipes 

I just shook the crap outta it.

It smells very CO2ish and when I popped the top, it sounded like I just shook a mtn dew and opened it

Golddiggie

Recipes 

Typically done in the same step. Although most will swirl to degas and then use something more aggressive to aerate. You only want to do that until you hit the 1/3 break though. After that, leave it the F alone..

__________________
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

Bhunter87

Recipes 

Word. Does it need to stay in a dark place? I've heard yes, but in pics, noone does.

When I secondary into my gallon carboys, can I set them out?

Golddiggie

Recipes 

IMO a dark place is better. Or at least limit/reduce the amount of light hitting the must as much as possible. The yeast like to work in the dark more. Besides, mead can take much longer than beer to either fiinish fermenting or be ready for drinking. Fermentation can last months, with several more before its fit for drinking. Don't rush it.

__________________
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