Originally Posted by Devon
Heh, I had to clean the ceiling of my closet last week when my strawberry mead popped the airlock and shot all but two of my strawberries out of the fermenter.
lol... now that's a mess. I looked up the chocolate mead thread here yesterday and saw again the pictures of a chocolate splat on the ceiling.
Good news. I got home today and the strawberry mead was fine. There were no strawberries on the ceiling, floor, etc. Making room by pouring some out in the morning was enough.
I am sort of wondering what to do with the thick mass of pink, mashed up strawberries floating on the surface though. Should I shake it every now and then to dunk that mess or just not worry about it?
Also, and I know I ask about everything
, but what would you expect to smell on the first day of active fermentation? I don't remember from my only other batch of mead that I did last winter. I expected to smell honey and strawberries and all I'm getting is an almost chemical, gassy smell. Yes, everything was sanitized. Maybe all I'm getting is the gas expelled by the fermentation right now? As CO2 is odorless, I'm curious. Think I'll avoid breathing the CO2 for long.