Originally Posted by h4rdluck
yes well...co2 is being produced because the yeast is doing their job and turning sugar into alcohol correct?
The whole deal about airlock activity was I thought "Don't think that your beer is DONE just because airlock activity has ceased" I can understand that because of a bad seal ect ect.
But Here I obviously have a good airtight seal. CO2 HAS to be building up and being produced. When you open the lid you can obviously see bubbling on the surface. So the Yeast are still making Alcohols correct?
I use the same amount of Priming Sugar Each time. 2/3 cup of Corn Sugar.
Sure airlocks are a bad a bad indicator, but if the airlock is STILL going that should be a positive indicator of fermentation continuing no?
No. Airlocks bubble because of co2 being released from the beer/wine/cider/mead. That may be because of fermentation. But not always. Sometimes, it's weather related. Increased temperature, for example, will cause the airlock to bubble like mad. Taking my fermenter from the cold basement to upstairs to bottle will cause a ton of bubbling. Also, if a change in barometric pressure happens- all of a sudden, the co2 will come bubbling out.
Colder solutions "hold" co2 more readily, so a warm up of the fermenter will cause off-gassing.
If the SG hasn't changed in a few days, it's not going to change. There are only so many fermentable sugars present. When they are gone, they are gone. Bubbling or not bubbling doesn't change that.
That's why bubbling is never really a reliable sign of fermentation.