butterflymatron
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- Joined
- Nov 15, 2008
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Yeah I know, that was vague.
But here is what happened.
Firstly I ended up having to improvise the ingredients because the recipe called for 10 pounds of honey and 10 pounds of pumpkin pulp because i was making a sweet pumkpin mead.
Well long story short there isn't enough room in a 5 gallon carboy for that much must, I wouldn't even have been able to add any water lol.
So i used 2.5 gallons of chilled water, and 2.5 gallons of must.
It smelled delicious but then came the tragedy.
I was teaching a friend how to brew mead and i let him take the temperature of the must in the fermenter and because the pumpkin pulp had sunk to the bottom, the initial reading he took was wrong.
Sadly only after i had added the yeast did i realize that the fermenter felt waaaay too warm.
I was so sure it had killed the yeast but the next day I put my ear to the fermenter and I can HEAR the bubbling going on, so i know that some of the yeast is alive.
But now it has been 43 hours and i haven't seen any bubbles in the S shaped airlock. That has me worried because firstly its a high gravity mead since it has so much honey and pumpkin in it, and also because my first mead was bubbling away right away, and most importantly because of the high temperature of the must when the yeast was added.....It seems like it might be ok though because i can hear the mead bubbling in the fermenter like crazy when i put my ear up to it.
Also my S shaped airlock came with a lid but im not using it, do i need to be, it doesn't seem like i would need to, i didn't last time.
Please help if you can I am nervous and dont want to ruin this batch.
Thank you.
But here is what happened.
Firstly I ended up having to improvise the ingredients because the recipe called for 10 pounds of honey and 10 pounds of pumpkin pulp because i was making a sweet pumkpin mead.
Well long story short there isn't enough room in a 5 gallon carboy for that much must, I wouldn't even have been able to add any water lol.
So i used 2.5 gallons of chilled water, and 2.5 gallons of must.
It smelled delicious but then came the tragedy.
I was teaching a friend how to brew mead and i let him take the temperature of the must in the fermenter and because the pumpkin pulp had sunk to the bottom, the initial reading he took was wrong.
Sadly only after i had added the yeast did i realize that the fermenter felt waaaay too warm.
I was so sure it had killed the yeast but the next day I put my ear to the fermenter and I can HEAR the bubbling going on, so i know that some of the yeast is alive.
But now it has been 43 hours and i haven't seen any bubbles in the S shaped airlock. That has me worried because firstly its a high gravity mead since it has so much honey and pumpkin in it, and also because my first mead was bubbling away right away, and most importantly because of the high temperature of the must when the yeast was added.....It seems like it might be ok though because i can hear the mead bubbling in the fermenter like crazy when i put my ear up to it.
Also my S shaped airlock came with a lid but im not using it, do i need to be, it doesn't seem like i would need to, i didn't last time.
Please help if you can I am nervous and dont want to ruin this batch.
Thank you.
