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Old 06-13-2012, 08:16 AM   #1
May 2012
Edmonton, Alberta
Posts: 1,617
Liked 317 Times on 209 Posts

I started a batch of this on april first, is clear enough to read newspaper through but im still getting activity in the airlock. bubbles are rising up from the bottom, and airlock activity is 1 bubble maybe every 10 minutes. should I degas this or just let it go longer?
I followed the recipe exactly except instead of a cinnamon stick I used powdered and temperature was kept around 65 degrees
You cant always be young but you can always be immature

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Old 06-13-2012, 12:01 PM   #2
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts

There is probably just some built up CO2 still there. Just leave it be till about month 3. that seemed to be when mine was done naturally degassing.
A painting says a thousand words. But a painting while on good mead just looks funny!

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Old 06-13-2012, 06:07 PM   #3
TheBrewingMedic's Avatar
Dec 2011
Stanfordville, NY
Posts: 651
Liked 27 Times on 27 Posts

Yeah thats most likely just residual bubbles trapped under the fruit and stuff, airlock activity doesnt equate to fermentation activity. You can wait and see if it all finds it's way out or carefully rack it into a secondary and give it a week or so to resettle.
Watch and Listen to your Mead....It will tell you when the next step is.

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