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It has been fermenting for about 15 days now, and the bubbling has come to a slow spot. I do not have a carboy and airlock setup, but more so just my cook pot with some syran wrap pulled over and a pinhole in it. It has done a perfect job of keeping it vented whilst also keeping stuff out of it...

Make your own thread ;). Click this. As my pictures show, I am using a syranwrap covering with a pinhole in it, as I don't yet have a carboy with an airlock. It would appear fermentation has slowed significantly, I can no longer see the bubbles rising and popping off the surface under my flash...

Ahh yes, to allow access to oxygen? After that you transfer to a carboy with an air lock?

January 25th January 27th

After I added more water, some Honey pitched more yeast. January 22nd. Slowly fermenting away, smelling delicious! :) January 24th. I am using a wrap covering, with a pinhole poked in to it. It is fermenting in a 60F room with condensation forming on the inside of the wrap, so its clearly...

Well here is the thing, yeast + sugar + water = ethanol right? lol I love Maple Syrup, possibly a Canadian thing, but I could nearly drink it straight. Yes my initial idea was to freeze concentrate it.. may still do that, as I dunno what all is going to become of this batch haha. I am gearing...

Forgive me, but what I have fermenting right now is with fleischmans Bakers Yeast and nothing more. A rookie experiment to see what happens while I learn on here. I mean I have seen some videos of active fermentation, but mine looks nothing the same. It is fermenting, I can smell liquor and I...

The local hobby shop is called "The Friendly Fermentor", but he pretty much exclusively deals in 'kits" for wine.. and can get beer kits, but doesn't touch mead at all as it is not governed by the Liquor Control Board of Ontario (or LCBO). He does have all the supplies necessary to brew beer...

Oh yes, and it is now in a 60f room.

Disregard post #14.. I found a bigger pot! (yes I need a carboy) So I added the missing 9L of water, another packet of yeast, and some honey. I have never had a mead, but it does sound delectable. I am all for trying new things, yes I jumped in face first.. but there is no better way to learn...

Say I want to make what I have fermenting in to a spirit, either by means of distilling or the more legal way "jacking".. With what I have already.. There is too little water and too much sugar, so the yeast is going to die off before the sugar is consumed correct?

I will start getting ingredients ready for the next batch of proper mead. This looks extremely delicious!! For a Black Raspberry Maple Mead; (5 gallon batch) 1 cup brown sugar 1 gallon apple juice 5lbs Honey (clover & wildflower) 1/2 gallon maple syrup 7lbs Black Raspberries 3 lemons...

Alright well I do not really have another vessel handy in order to add another 9L of water at the moment.. I think I will start over more or less, but let this one continue as an experiment. Maybe even distill it at the end if it is too out there.. 5-8 days of access to oxygen, is this common...

Ok Master Yoda :) I WILL DO WELL, super confident. There is definitely a lot of good minds posting about, some tasty looking recipes and most important of all some very friendly people :) Looking forward to learning the ways, looks fun.

I can oxygenate at this step in fermenting? I thought this was very much a no-no? I guess I will need to add another 9L of water? And probably should add more yeast too eh? 79f is too hot to leave it fermenting in?

Haha, I got my initial measurements wrong. The water and sugar were backwards with what I had written down. SO! I have way too much sugar in not enough water. What will become of this? It has been fermenting for 1.5 days in a 79-80f room and the vent already smells very much like alcohol.

Well then.. I was under the impression anything brewed with non-traditional ingredients was a "mead". Didn't know mead's were honey based. What I do have then is just alcohol, I do plan on "jacking" it after fermentation is done. I will have a maple flavored spirit I suppose. Where should I...

It is to my now new-found knowledge that what I have fermenting is called "mead". There is 454g in 1lb. 5gal of water to 3lb sugar is the formula used for a good ferment on bakers yeast, that I have found anyway. 512.5g of sugar in 750ML maple syrup bottle. 2 bottles equals 2.25lbs...

I am from Ontario, and am extremely new to brewing. I figured, hey why the hell not. I have great success with most everything else I do.. so lets give it a try.