Noob questions

[Odst1337]

So I’m brewing my first batch of mead ever, I have everything set up and am in primary fermentation right now. The foam fills up a quarter of my blow off tube every once in a while. It’s only the 3rd day and by my understanding it’s only gonna get worse. How do I prevent this? Also how am I supposed to control the temperature if my air conditioner always freezes when lower than 71F

 

[Blacksmith1]

Hopefully you are using a yeast that likes higher temps. I keep my ferments at 71-72 all the time.

Preventing the blow off can bee done by a) keeping more head space during primary, or b) using a bucket with more volume than your brew needs. If you have a one gallon carboy then a two gallon bucket from home depot paint dept is perfect. I got mine for about $5-6 with lid and another buck or so for a grommet for an airlock if you want.

 

[Odst1337]

Hopefully you are using a yeast that likes higher temps. I keep my ferments at 71-72 all the time.

Preventing the blow off can bee done by a) keeping more head space during primary, or b) using a bucket with more volume than your brew needs. If you have a one gallon carboy then a two gallon bucket from home depot paint dept is perfect. I got mine for about $5-6 with lid and another buck or so for a grommet for an airlock if you want.

I’m actually using a 2 gallon bucket and left about 2 inches of room to the top, maybe I over filled it. But I assume it’s too late to do anything now right? I can’t just open it and pour some out right? I’m also using red star’s Pasteur Red I had bought a full kit but then lost the instructions an hour later and haven’t found it since. Also I’m using pure completely raw honey if that makes any difference

 

[Odst1337]

-1

 

[Andrew Hodgson]

Jesus man, maybe research before you start next time and why take it out on us? Feel free to try the Google if answers don't come fast enough.

 

[Seamonkey84]

If it’s still foaming over at this point, and your afraid of losing more product, then rack some into Demijohn or other bottle, then stick another airlock on it.or leave a cover on loosely and stick it into the fridge to halt the fermentation. When the fermentation calms down, combine the two when you rack it into a carboy.
As for keeping temps under control, try sticking the bucket into a tub/tote and fill it half way up the height of the bucket with cool water, and change out the water when it gets too warm. Or rig it up into a swamp cooler by wrapping a wet towel or T-shirt over the whole thing and pointing a small fan at it.

 

[bernardsmith]

Hi Odst1337 - and welcome.
If you are using a bucket there really is no good reason to seal the fermenter with an airlock and bung. Cover the bucket with a dishtowel or cloth napkin. That allows you to stir the mead a couple of times a day to de-gas and keeps out dirt and pets.

Honey ain't grain and mead ain't beer. You are fermenting not brewing and the techniques while similar are not identical - why? Because there is no need be as neurotic fermenting fruit and honey as brewers tend to be brewing barley and other malted grains... Once active fermentation has ceased and the gravity has dropped close to 1.000 you can rack into a carboy , ensure that there is no headroom and seal the carboy with an airlock.