Greenie from Tennessee!

[Mainemoosepies]

Well actually I'm a transplant from Maine (hence the name) who now resides in Tennessee. Helped my dad as a kid with his homebrews. Never paid much attention then so I didn't retain much knowlege other than some basic mechanical thingy do's like the trashcan container, a siphon hose...bottles cappers...ya know thingy do's!

Now that I am much older and have a new respect for the brew, I decided why not give it a whirl myself! I have completed a bunch of research, talked with a local homebrew shop who set me up with some basic essentials. Then did more research...almost to the point of analysis paralysis. I like to do my homework before diving into something though its a skill set that is both a blessing and a curse! That is how I stumbled upon this site. I lurked....ok maybe stalked the site for quite some time and decided since it's assited me with so much information I ought to pay it forward and become a supporting member.

My first practical experience started sunday 9/9 with a basic mead - JAOM and another more modernized version. Its bubbling so I think I am off to a decent start! I am quite confident I am going to experience some hiccups before I am done...I am a realist ya know hehehe. Wish me luck and I look forward to conversing with you!

 

[IslandLizard]

Welcome to HBT!

Those 2 meads look wonderful!
If anything, perhaps leave a little more headspace, in case a lot of krausen is formed. Also try to control your ferm temps, toward the lowish side of your yeast's range. Ambient maybe a bit too high giving more fusel alcohols and off flavors.

 

[Mainemoosepies]

Thanks!
The one on the right is staight up JAOM. There is a bunch of Krausen to the point it is making me a bit nervous.

The other is a modernized version. I was aiming for orange cranberry but its a bit tough to find fresh ones yet so I opt'd for rasberries. I used lavalin D47 and Fermax which was likely overboard since the rasberries probably would have done the job. Its bubbling up into the airlock. I will find a new storage place for the 2 jugs right now they are just sitting in the kitchen. I am a touch paranoid they will explode teehee!

 

[IslandLizard]

They look yummy!

Using some yeast nutrients is recommended as honey and fruit tend to lack or are deficient in certain minerals. One of them being Zinc.
Among DAP and Magnesium Sulfate (Epsom Salt) I add a very small amount of Zinc Sulfate, 1/16 - 1/8 tsp per 5 gallons of wort or must.

Keep an eye on them. As long as it doesn't get much fiercer or the airlock plugs up with foam, you should be alright. Lower temps also keep the speed of fermentation down. Do some more research on how to control it.

One such ways is a tote or large bin (partially) filled with water creates a heat sink keeping temps lower and more even. Adding a frozen water bottle to that water jacket can drop the temps a few more degrees.

 

[Cyclman]

Welcome to the hobby, and the group, from Colorado

 

[Mainemoosepies]

Thanks Cyclman and much appreciation to IslandLizard for the tips! My ambient interior temps are about 68 degrees year round. Last night I cleaned out 2 old 40 lb kitty litter buckets with bleach and set a gallon jug in each one. I put some water in as suggested. Only about a 1/3 of the way up.

The airlocks are burping along nicely but there is alot of activity. Below is what it looks like 3 days out.

 

[wallyLOZ]

Welcome from Missouri, neighbor. Looks like you're off to a great start.