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Old 11-06-2009, 09:13 PM   #1
MarcJWaters
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Default REALLY slow bubbling

At 24 hours in, my mead was bubbling at a rate of about once every 40 seconds. That seems bad. However, it is still bubbling.

What should I do? Yeast multiplies in the fermenter, right? So it should increase with time? Post away and let me know.

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Old 11-06-2009, 09:16 PM   #2
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I mean, you arent drinking it for a year anyway right? It has plenty of time. Yeast multiplies quickly, you are AOK. It started in 24 hours, that is excellent

Where you live in Indy? I am there too

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Old 11-06-2009, 11:29 PM   #3
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It started quick and it is fermenting, no worries. Nutrition is a concern, so depending on the recipe you should look into staggered nutrient additions. But you can make good mead without observing those suggestions.

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Old 11-07-2009, 01:55 AM   #4
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It's probably fine, but just in case:

what yeast did you pitch?
did you aerate? If so, how & how long?
Did you add nutrient?
What temperature is the mead fermenting at?

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Old 11-07-2009, 05:34 AM   #5
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For Reference, the recipe was a vanilla methaglyn. 1 Gallon of Honey, 4 Gallons of Water, 4 Ounces of Vanilla Extract.

Yeast used was 1 Packet of Premiere Cuvee with 2 teaspoons of Nutrient. Temperature is at about 70 and I did aerate for at least 5 minutes.

Bubbling has slowed to like once a minute.

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Old 11-07-2009, 11:49 AM   #6
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IMHO, it is time to stop guessing and take a gravity reading. If you do not have a hydrometer, get one. Timing bubble burps is no way to assess fermentation conditions...

FWIW, your OG is ~1.083 (based on your recipe).

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Old 11-07-2009, 12:06 PM   #7
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I mean you CAN crack it open and check the SG, but why? IMHO, leave any fermentor that is showing signs of fermentation alone for at least 3 weeks for beer, and why not a month for mead?

You start opening things that tell you that they are STILL fermenting and you are asking for trouble, for what? It is fermenting.

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Old 11-07-2009, 02:47 PM   #8
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I see yeast nutrient...but no yeast energizer. energizer is REALLY what's important because its a source of nitrogen which is crucial to yeast health, and honey is extremely low in nitrogen.

energizer = nitrogen, usually DAP, while most nutrient is literally trace nutrients (vitamins)

check your nutrient, as some will contain DAP but many do not.

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Old 11-07-2009, 03:25 PM   #9
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Quote:
Originally Posted by The Pol View Post
I mean you CAN crack it open and check the SG, but why? IMHO, leave any fermentor that is showing signs of fermentation alone for at least 3 weeks for beer, and why not a month for mead?
IMO, this is not the best advice especially if something like a pH problem is developing. While eveyone need not sample as often as I might, it is how one begins to answer the questions that are the basis for this topic.

If someone is satisfied not sampling, then fine. But when one starts to ask questions like "is this normal" and only offers information related to airlock bubble rate, then it's time to use the available tools to help provide those answers.
Quote:
You start opening things that tell you that they are STILL fermenting and you are asking for trouble, for what? It is fermenting.
By exercising simple sanitation practices, infection should never be a problem - at least that has been my experience for a few decades making beer, wine, mead & cider. And, I do not consider this record lucky...
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Old 11-07-2009, 03:53 PM   #10
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There's no reason to be satisfied with a slow fermentation if there are things you can do to speed it up, as hightest suggests. Sounds like it's time for a pH check (which IMO you should be doing every day through the first few days of fermentation).

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