Q on Ken Schramm's Basic Recipe

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huesmann

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I have a batch of the basic recipe (from Ken Schramm's Compleat Meadmaker) fermenting. He says to rack after a couple of weeks when the fermenting activity slows down. What should be considered to be "slowed down"? I have a bubble or two every 15-20 seconds in the airlock after two weeks.
 
A good book; he's got lots of good theory that he turns into practice. As to your question, yes, one bubble every 15 seconds is how I do it.

PS the difference between one and two per 15 seconds is 100 percent :) so you might want to do the one thousand and one.....one thousand and two thingy :)
 
"Slowed down" means no longer a risk of foaming over and out the airlock when moved to secondary, and while fermentation is still active but not as crazy as it was. I'd move it now, rather than later.
 
Sounds like a good time to rack, then. Thanks. Total n00b at meadmaking here.

How soon should I expect bubbling to start in the secondary?
 

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