I've been attempting to find some solid information on when I should begin to see consistent activity in my water valve but I'm coming up short with everything from 'within a few days' to 'the next morning'. As it is, I will check the primary on one day and find the valve actually showing a greater pressure on the outside than inside of the bucket. Whilst occasionally, possibly from a bit of encouragement through rocking or tapping, it will bubble up anywhere from every 25 to 120 seconds.
The details of my particular brew, and what I've been trying to quell my impatience with, are:
Now, this could be my impatience kicking in towards the end of week one but this is my first brew so I figure I'm allowed a bit of extra carefulness. If I press down on the plastic lid and force bubbles out there was initially a heavy honey smell which has shifted to a very strong, but not wine/liquor/beer as I know it, alcohol smell. I do not know if this is a slow onsetting contamination, maybe a slow breeding that a smack pack left to sit longer should have expedited, the fruits of an overactive imagination, or something I shouldn't even be worried about.
Listening to a basicbrewing.com podcast with the Redstone Meadery's president as a guest I heard about something he refers to as 'jet fuel' alcohol which has to mellow out for some time. Anyways, any pointers, tips, diagnoses, etc. that can be offered I'll be more than appreciative.
The details of my particular brew, and what I've been trying to quell my impatience with, are:
- The must was pasteurized around midnight on the 21st of February, and that makes it about a week old.
- The yeast was pitched while it was still approximately 90 degrees Fahrenheit (this particularly worries me).
- The primary fermenter is a 6.5 gallon food grade brew bucket with a simple air valve filled with water.
- The must came to just over 3 gallons, which I suppose gives 3 gallons of volume for CO2 build up?
- The yeast came from a well refrigerated but 6 month old "sweet mead" smack pack which I allowed to work its magic for about half an hour.
- The fermenter was opened and aerated with a long sanitized spoon for the first two days and I added approximately 3 teaspoons of yeast nutrient during this time (dead yeast with other stuff, and though the brew store said they thought it had nitrogen I'm not certain from what I read on the packet).
- The primary is resting in a fairly consistent 70 degree, not much more if not in fact cooler, and dark closet.
- I tried to sanitize everything with a low level bleach solution wiped down well.
- Finally, I used tap water which I personally don't mind drinking, but that says very little to the issue.
Now, this could be my impatience kicking in towards the end of week one but this is my first brew so I figure I'm allowed a bit of extra carefulness. If I press down on the plastic lid and force bubbles out there was initially a heavy honey smell which has shifted to a very strong, but not wine/liquor/beer as I know it, alcohol smell. I do not know if this is a slow onsetting contamination, maybe a slow breeding that a smack pack left to sit longer should have expedited, the fruits of an overactive imagination, or something I shouldn't even be worried about.
Listening to a basicbrewing.com podcast with the Redstone Meadery's president as a guest I heard about something he refers to as 'jet fuel' alcohol which has to mellow out for some time. Anyways, any pointers, tips, diagnoses, etc. that can be offered I'll be more than appreciative.