volvodude
Well-Known Member
I'm new to the brewing thing, and I just made my first 1 gal batch of a basic mead, just to get the hang of it. I'm especially new to the wine/mead yeasts. My question is: should fermentation be a relatively slow steady small bubbles sort of affair, or is my fermentation slow in any way? OG was approx 1.100 as of 7-5 and I have not checked another as of yet. All looks well, but I wanted a more experienced opinion.