Tons'o'bubbles

Bhunter87 · 02-02-2012, 10:49 AM

There are like millions of tiny bubbles coming up from the bottoms I my mead like I poured a sprite. This normal? I degas about twice a day

gratus fermentatio · 02-02-2012, 10:58 AM

Yes, it's normal. You might want to stop degassing so much, you run the risk of oxidation & there's really no need to degas, it'll do that on it's own & give you a protective layer of CO2 over the liquid surface.
Regards, GF.

Bhunter87 · 02-02-2012, 11:05 AM

Thanks. It's only on day 3 of primary so I don't think oxidation is a bad thing right now. Up until 1/3 break, right?

gratus fermentatio · 02-02-2012, 11:09 AM

Ah, thought it was much further along than that; yes, you're right on track for SNA.
Regards, GF.

Bugeaud · 02-02-2012, 07:38 PM

@Bhunter87
Just wondering, what yeast did you use and what was your initial process of making the must and pitching the yeast? Thanks. lol, I always seem to get a crappy start on my fermentation no matter what.

tommybjr · 02-02-2012, 07:54 PM

I used Lalvin EC-1118 and had visual sigs of fermentation in less than 8 hours. after about 16 hours it was going nuts. Still going strong 72 hours later.

Bhunter87 · 02-02-2012, 07:57 PM

Warmed 1/2gal water to 160, added 5lb honey and steeped blood orange zest and a cin stick for 10 min.

Cooled and filtered into carboy. Added nutrient. Added 1.5gal water. Squeezed 3 blood orange in. Aerated like mad. Pitched wyeast sweet mead. And closeted.

Airlock bubbled after 2 hours. Going like MAD ever since.