elaurens
Member
I attempted my first crack at brewing Mead on 7/17. I added 14 lbs honey to 5 gal water to bring OG to 1.090. I put in bucket and covered, but did not make air tight. I saw no fermentation for 1 week.
On 7/24 I aerated thoroughly and added yeast nutrient.
Waited 1 week and took gravity reading on 7/31 - it read 1.100. Is that possible? I also tasted it, and it tasted as though it was fermenting, but my readings are saying something different. I added more yeast (White Labs Champagne) and with some yeast nutrient.
On 8/5 it seemed as though it was fermenting slowly.
Here are my questions:
Should I see more signs of fermentation at this point?
Is there a point where the must is beyond kick starting into fermentation?
What was I tasting?
Any help would be greatly appreciated.
On 7/24 I aerated thoroughly and added yeast nutrient.
Waited 1 week and took gravity reading on 7/31 - it read 1.100. Is that possible? I also tasted it, and it tasted as though it was fermenting, but my readings are saying something different. I added more yeast (White Labs Champagne) and with some yeast nutrient.
On 8/5 it seemed as though it was fermenting slowly.
Here are my questions:
Should I see more signs of fermentation at this point?
Is there a point where the must is beyond kick starting into fermentation?
What was I tasting?
Any help would be greatly appreciated.