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Yea its still slower than it previously was, went from bubbling every 3 or so seconds to around 10 seconds or so now, but the bubbles are bubbling as strong as they were before ( not sure if that makes sense or not, but it was at the point were the bubbles barely were able to be released)

I think I figured out why it ran out of gas so soon, I apparently (according to notes) had planned on doing the nutrients and energizer in steps so I only did enough for 2 gallons (batch is 5 gallons). So I forgot. So I just degased and put in the approriate amount of nutrient required (per...

Also, when I degased it, there was no visible signs of sediment, is that normal after 7 days of primary fermentation

I added the nutrients at the start but did not step them, should I add another dose? Would it hurt?

So I went ahead and degased it, and cleaned out the airlock, not only is the airlock show very slow signs of fermentation, but its even less than before but quite a bit, it has only been in primary fermentation since last wed. or thurs. Could it be about done and ready to rack already?

I will have to try that then, does degasing it help any with speeding up the fermentation, or just keeping it steady.

Thanks for the assistance:mug:

Cool just making sure cause it is definately a good collection of thicker bubbles (not sure how else to describe) inside the airlock. Didn't know if it would hurt the process or not, or if this was part of the fermentation "slowing" down?

So started my first batch of traditional, which after secondary fermentation will be split into 5 different 1 gallon batches for flavoring. Since last thursday when I started the primary fermentation, it has been bubbling out of the airlock quite nicely. I just went and looked at it, and the...

Cool, can't wait for it to be done, and ready to taste, it does somewhat of a pleaseing smell coming from the airlock already.

Finished starting the primary fermentation last night, its bubbling away nicely this morning, I figured I should rack it at least into the 5 gallon carboy for a little while to help with the sediment, then rack into the 1 gallons with the flavoring(fruits, etc). Just to clarify, If I rack...

They do have 71B as well so I may just try that, not worried about a high final ABV, but more worried about taste, if 1118 tends to drown out the taste and make it super dry then thats not really the direction I think I wanna go with my first attempts.

My local LHBS advised to use Lalvin EC 1118 with the batch, seeing how im going to do a traditional and then rack into differrent 1 gallon batches (fruit flavored), is this a good yeast or would 71B be a better choice

I appreciate the advice

From what what i've read low heat seems to be better than boiling correct

does it have to be a stainless steel pot for the initial blending of the honey water etc. or can you use aluminum?

Yea basically everything but the pot to mix the water/honey in, still need to pick one up

Yea the gears are already spinning and haven't even got the honey yet. Here is a question, I believe I am following this right but wanna make sure. If I do a base 5 gallon, I would ferment for the 5 gallon then rack into a 5 gallon carboy for the secondary correct? Then follow by racking into 1...

I actually found some 1 gallon glass carboys at the LHBS for 3.95 a piece earlier, Yea Im excited to try to make this stuff, seems like the possibilities of different falvors are pretty much endless

I appreciate all the info, and think i will be trying a few different flavors off the original "base". I do have The compeat meadmaker and have read it, its a very good book. Again thanks for the help about headspacing and such