Terranova1340
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- Sep 19, 2017
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Hey all I have a mead fermentation question that I am hoping someone could help to answer.
I am brewing a 5 gallon Cyser / Melomel its a Apple Juice, Cherry Juice, whole pitted cherries and of course honey combination.
IF it matters to anyone the recipe is as follows:
9lbs Honey
2 Gallons Indian Summer Apple Juice
46 Ounces Regular Cherry Juice
32 Ounces Tart Cherry Juice (with Cherry pulp)
3 cans frozen Apple Concentrate
1 Gallon Water
In anycase my question revolves around my fermentation container. I opted to use a 6 gallon brewing bucket. It has been 36 hours since pitching my yeast and my fermentation is off to what appears to be a good start. I have quite a bit of foam but I have no airlock activity and while I know this isn't "bad" persay I am 100% sure my bucket is not totally sealed. My concern is since I do not believe the bucket has a great seal how long should I be able to reasonably expect to keep the mead in the bucket before transferring to a carboy?
I have read quite a few different things. I know that I should be basing my decision to move to a secondary on a gravity reading, and I do intend to do that I just have never had to deal with a leaking lid before and thus I am a bit paranoid.
Thanks in advance,
I am brewing a 5 gallon Cyser / Melomel its a Apple Juice, Cherry Juice, whole pitted cherries and of course honey combination.
IF it matters to anyone the recipe is as follows:
9lbs Honey
2 Gallons Indian Summer Apple Juice
46 Ounces Regular Cherry Juice
32 Ounces Tart Cherry Juice (with Cherry pulp)
3 cans frozen Apple Concentrate
1 Gallon Water
In anycase my question revolves around my fermentation container. I opted to use a 6 gallon brewing bucket. It has been 36 hours since pitching my yeast and my fermentation is off to what appears to be a good start. I have quite a bit of foam but I have no airlock activity and while I know this isn't "bad" persay I am 100% sure my bucket is not totally sealed. My concern is since I do not believe the bucket has a great seal how long should I be able to reasonably expect to keep the mead in the bucket before transferring to a carboy?
I have read quite a few different things. I know that I should be basing my decision to move to a secondary on a gravity reading, and I do intend to do that I just have never had to deal with a leaking lid before and thus I am a bit paranoid.
Thanks in advance,