- Apr 1, 2020
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I put over a batch of mead now a month ago with good quality local honey and added some raisins and prunes for nutrients. I’m doing a wild fermentation without any added yeasts or sulfites. It took a bit for fermentation to start but is now bubbling - however slowly. I’ve read from other sources that this is not necessarily an issue as slow fermentation can have some perks and also that you can’t judge fermentation only on bubbles. My question is, however, how do I know when the first fermentation is over? I could take a hydrometer reading but wouldn’t that be a huge risk as the fermentation is slow and thus I might expose the mead to too much air by opening the container? My initial sg was 1.075, the temperature is around 14-15C, and it’s currently “burping” around every 2-3 minutes. What should I do here.