dacole
Active Member
Hello,
I have some questions about the primary fermentation stage since there seems to be lots of different ways to do it.
1. Is the air lock needed or is putting some cheese cloth on the top acceptable? (I have read that the initial stages of fermentation should be exposed to the air but not everybody calls to do that)
2. How do you tell when the primary fermentation is complete? Is it length of days? Is it an SG of ~1.000? Is it when the SG bottoms out and doesn't change for 3 days? Is it the FG listed in the Mead Calculator Spreadsheet when using it?
Thanks for reading my questions.
I have some questions about the primary fermentation stage since there seems to be lots of different ways to do it.
1. Is the air lock needed or is putting some cheese cloth on the top acceptable? (I have read that the initial stages of fermentation should be exposed to the air but not everybody calls to do that)
2. How do you tell when the primary fermentation is complete? Is it length of days? Is it an SG of ~1.000? Is it when the SG bottoms out and doesn't change for 3 days? Is it the FG listed in the Mead Calculator Spreadsheet when using it?
Thanks for reading my questions.