Hi All!
I'm new to the scene and had a question.
I'm making a traditional mead. 5 gals with about 14.5 lbs of blackberry honey. My OG was 1.123 after i corrected for the temperature. Fermentation began in less than 24 hours. For 3-4 days it was a pretty steady ferment with only about 1 sec between each bubble in the airlock. It's now a week after my ferment started and the bubbling has reduced to once about every 5 seconds. the temperature has stayed within 70F and 74F. I took a hydrometer reading today and it was at 1.035. No strange smells but what I'd like to know is if this is a normal rate for the fermentation. Should I add any nutrient? Where should the ferment be at right now?
Thanks ahead of time for anybody's input. I'm extremely grateful for any advice. I'm hoping that I can bottle this and give it to my best friend and his soon to be wife when they get married in about a year.
I'm new to the scene and had a question.
I'm making a traditional mead. 5 gals with about 14.5 lbs of blackberry honey. My OG was 1.123 after i corrected for the temperature. Fermentation began in less than 24 hours. For 3-4 days it was a pretty steady ferment with only about 1 sec between each bubble in the airlock. It's now a week after my ferment started and the bubbling has reduced to once about every 5 seconds. the temperature has stayed within 70F and 74F. I took a hydrometer reading today and it was at 1.035. No strange smells but what I'd like to know is if this is a normal rate for the fermentation. Should I add any nutrient? Where should the ferment be at right now?
Thanks ahead of time for anybody's input. I'm extremely grateful for any advice. I'm hoping that I can bottle this and give it to my best friend and his soon to be wife when they get married in about a year.