Making a Cinnamon-Allspice-Cardomom mead, recipe most likely follows your typical mead recipe. I only made a gallon, it's sort of an experiment.
There was a fair amount of activity in the primary, which I have since moved to a 1-gal jug.
Once I moved it, airlock activity stopped, like, but good. That doesn't necessarily mean that the whole ferm is done, though. I tried to take a hydro reading- it dropped to the bottom of the jug, so no reading.
In an effort to re-start/stimulate fermentation, I added a half-tsp Yeast Energizer, and swished it all around in the jug- at which point I noticed a lot of bubbles coming out of suspension from the mead. It doesn't do diddly when I leave it alone (at least that the eye can see) but when I swish it/shake it, it makes lots of bubbles come out.
Which, strangely, smell like sulfur. Which is my other concern- granted, the whole project is very young, maybe 2 weeks old, and perhaps this is just a function of the way mead yeasts do their thing, but - Is This Normal? Sulfur smelling? Semi-apparent end to fermentation after 2 weeks?
I await advice from more experienced mead-makers.
Lion's Den Brewing
Primary/Lagering: April-zen Festbier
Drinking: Starburn Spiced Amber
Drinking: Regulus Rye/Wheat with a bite
Drinking: George Takei's O My-bock