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Old 05-23-2009, 01:58 AM   #1
svengoat
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I made the grape mead and it's the second day after pitch... I can see alot of little bubbles but the airlock doesn't seem to be aggressive at all..There is alittle leak around it as I can smell it.. Do I need a repitch?? Doesn't seem to have any head at all, nothing like it's big brother apelwein ... Is it the honey that doesn't seem to ferment hard?? And one more question.. How long till I rack?



 
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Old 05-23-2009, 02:12 AM   #2
jezter6
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If there's a leak - the airlock isn't going to be aggressive. Think about fixing that problem. But there's not gonna be this big uber-krausen.

What yeast did you use? Real yeast or bread yeast?

If it's going, give it ~1 month before racking, then any time you get more than 1/4" of lees sludge on the bottom.


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Old 05-23-2009, 02:14 AM   #3
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Leave it alone and let it do its thing. Mead ferments slow and steady for a couple months and the more you mess with it the greater the chance you'll mess it up.
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Old 05-23-2009, 02:28 AM   #4
staffVAJoe
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+1 on Nurmey comment. DO NOT TELL MY FRIENDS THIS BUTTTTT: if you want to make good beer leave it alone and it will all be cool

 
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Old 05-23-2009, 02:34 AM   #5
staffVAJoe
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p.s. You are brewing

A Newb is like a "wanna be" who is "trying" with a Mr. Beer kit. You have a question and are asking for input from your peers NOT superiors.

do not demean yourself!

-Joe B

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Old 05-23-2009, 04:07 PM   #6
svengoat
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Here is a pic, notice no head at all, nothing compared to it's big brother


 
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Old 05-23-2009, 08:48 PM   #7
jezter6
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I don't see any monster "head" on the apfelwein either...

you're probably fine.
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Old 05-23-2009, 08:52 PM   #8
travestyofnature
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That actually looks pretty good for a day and a half. Mead is slow and most yeasts won't form much of a krausen.
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Old 05-23-2009, 09:12 PM   #9
svengoat
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Sorry the apelwein is literally bubbling it's butt off(out of the airlock).. No such action from the mead but I can see alot of little bubbles rising so I guess I'm good..

 
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Old 05-23-2009, 09:15 PM   #10
ChshreCat
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That apfelwein is also a larger volume. More yeast eating more sugar making more CO2, so more bubbling.


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