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Old 09-16-2013, 03:23 AM   #11
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Originally Posted by Lungus View Post
FB is very right. That is a little trick I used to give me a rough idea what was going on. It wasn't meant to replace hydrometer readings, it just kept me from unnecessarily exposing the must to air. When I thought I was close to being near the end of ferment I still took hydrometer readings. And besides, it just looks cool, watching the bubbles rise through the must, hahahaha.
See thats fine, but newer mead makers often get a bit paranoid about the possible downsides, more so if they've come from beer making backgrounds........

You open a fermenter and yes there's the possible exposure to oxygen, acetobacter and other spoilage organisms. But that doesn't mean that the minute you expose the must, every organism and molecule of oxygen is gonna head toward it in some supernatural magnetic type force does it......

Sensible and practical measures will generally suffice, and that if primary fermentation is still going on are likely to provide a hostile enough environment for any stray visitors, will usually be fine (yet not guaranteed of course).

If you make batches in the kitchen then hell, rinse out the food peelings bin after youve tipped it in the compost! It'll be a magnet for fruit flys etc.....

Sanitise your kit. If possible use a wine thief with hydrometer inside, as that also reduces the chance of problems etc....

Sensible precautions, no need to be anal, certainly not to a level where not completing a check, results in a bigger hazard.......

Oh and for Lungus, cool is relative......a Ferrari or maybe an Aston, or something, is cool to drive, but you sure as hell ain't gonna take it camping are you. Then cool would be the jacked up, crew cabbed, 4x4 containing the tent, pre-cooked BBQ food and slabs of chilled beer and mead.......

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

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