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I'm not sure. My first one is a peach melomel and i haven't added the fruit yet. I'm on day 12 still bubbling 1-5 bubbles every 4-6 seconds.

Hi smiddy. So I pulled out the bucket to give it a good stir. It still has a odd strong alcohol smell to it but tonight I pulled some out. Even with the odd smell it tasted like a mild dry mead so was pretty happy. It's hard to tell what kind off of alcohol content it will be but it still has...

Haha wow 200 gallons. I can't imagine that with my little 6 gallon bucket and carboy.

It can. When I get home tonight I will open and grab a sample and leave a comment. I'm pretty sure with first fermentation yeast would have a strong smell. Hopefully gold or one of the other long time brewers will comment then we will both have a better answer.

That is one serious airlock. Mine is just a 3 peace. To be honest mine right now has a strong alcohol smell which I think will weaken once I rack and add fruit.

Well I've been using a brew shop in OKC. Maybe try northernbrewer.com.

There is a lot of great info on there and you have been a great help gold.

I've been reading it. :)

Mine started hard fermenting about 12 hours in. I have read it can take up to 48 hours. Do you know the must temp when you added the yeast. Also I've read boiling or heating can be really bad.

Did you use nutrients or energizes ?

I am also a noob. But I think when they talk about air space is in bulk aging. I have a six gallon bucket and only 4 gallons in it. Rest to be added during first racking. Have to be real careful with the temp of the must or yeast dies off. You might have done that.

I am roughly 90 min from Norman etc.

Very true it's a good read and has a lot of history. Just learning the ropes it's rough going through a entire book to find the info I need.

There is so much to learn and play with I am all ready excited about making my next batch. I found a great bee keeper who makes wildflower and buckwheat honeys. But he is retiring this spring. Ugh!

Great thank you both ! I have read the complete meadmaker but some of it is hard to understand as a first time brewer.

I am having trouble finding a book or FAQ on making mead. I see a lot of great info hear and the stickies are great. But I have some questions I am not seeing answers to. Example. Is it ok to open the fermentation bucket to add nutrient, check ph, check gravity or if I'm I want make the...

I am in loco, ok. :)

Fruit has not been added yet.

12 lbs of honey 5 gallons size only 4 gallons in fermentor And as a newbie mistake I did not get the gravity.

I used a dry yeast lavlin d-47,yeast energizer and nutrients and saving pectic enzymes till I add fruit. Room temp is around 64-65 Is it normal to slow down so soon ?