Results 1 to 16 of 16

Hybrid View

  1. #1
    Join Date
    Sep 2006
    Location
    Almonte,Ont,Canada
    Posts
    98

    Default fermentation bubbling?

    Started my first batch sunday.

    Monday morn saw a patch of foam about 2'' dia with spots of evident yeast activation surrounding.

    Monday night checked : top had foam across pail about 3/4'' thick. I've got plastic wrap on top and it dipped down and touched foam. That night i added more nutrient and gave a small roll stir. ( found out i didn't give enough nutrient).

    Tuesday night came home smell coming from pail was a strong ferrmentation smell but upon inspection no large amount of foam.... but do have a mild lite bubble. I figure it's still working but is this how it will bubble for the next 2 weeks or should i have a vigerous bubble evedent at the top?

    i know the hydrometer should level off later...just worried about a stuck ferment!!!

    Am i parinoid?

  2. #2
    Join Date
    Feb 2001
    Location
    Enfield,Ct.
    Posts
    470

    Default

    Why no airlock?

  3. #3
    Join Date
    Sep 2006
    Location
    Almonte,Ont,Canada
    Posts
    98

    Default

    Primary ferment for 2 weeks then rack to carboy

  4. #4
    Join Date
    Jul 2005
    Location
    Perkasie, PA
    Posts
    1,998

    Default

    Quote Originally Posted by BJ View Post
    Started my first batch sunday.

    Monday morn saw a patch of foam about 2'' dia with spots of evident yeast activation surrounding.
    is this how it will bubble for the next 2 weeks or should i have a vigerous bubble evedent at the top?
    Mead is nearly impossible to contaminate unless you really have terrible sanitation. Your fermentation may continue to age for several more months, bubbling very slowly. Mead making is best left to the senile, because it is best if rack it next month and forget about it for many tides.

  5. #5

    Default

    Interesting comments on the senile. The sensible just make it in volume.

    http://i154.photobucket.com/albums/s...e/P1010204.jpg

    More in the closet, those are just the new ones.

  6. #6
    Join Date
    Jul 2005
    Location
    Perkasie, PA
    Posts
    1,998

    Default

    Quote Originally Posted by nursebee View Post
    Interesting comments on the senile. The sensible just make it in volume.

    http://i154.photobucket.com/albums/s...e/P1010204.jpg

    More in the closet, those are just the new ones.
    I stand by my comment. I'm strongly in favor of the senile making mead in whatever quantity they see fit. A note beside: larger volume fermenters seem to mature more slowly.

  7. #7

    Default

    Quote Originally Posted by Aspera View Post
    A note beside: larger volume fermenters seem to mature more slowly.
    And some of us never seem to mature at all. I only ferment small quantities, on the other hand I weigh 200lbs, so I suppose I'm large volume.....so does that mean I can expect to mature soon or is it likely to take a while?
    Last edited by beemandan; 10-13-2008 at 08:35 AM.
    Dan www.boogerhillbee.com
    Experience is a hard teacher because she gives the test first, the lesson afterwards

  8. #8
    Join Date
    Jul 2005
    Location
    Perkasie, PA
    Posts
    1,998

    Default

    Quote Originally Posted by beemandan View Post
    And some of us never seem to mature at all. I only ferment small quantities, on the other hand I weigh 200lbs, so I suppose I'm large volume.....so does that mean I can expect to mature soon or is it likely to take a while?
    You're definitely going to dry out slowly, a sure sign of slow aging.

  9. #9
    Join Date
    Sep 2006
    Location
    Almonte,Ont,Canada
    Posts
    98

    Default

    Quote Originally Posted by Aspera View Post
    Mead is nearly impossible to contaminate unless you really have terrible sanitation. Your fermentation may continue to age for several more months, bubbling very slowly. Mead making is best left to the senile, because it is best if rack it next month and forget about it for many tides.
    I was extremely sanitary until the plasic touched..no worries i guess.

    Cheers

  10. #10
    Join Date
    Oct 2002
    Location
    The Scenic Flint Hills , KS
    Posts
    5,159

    Lightbulb

    J4, you probably know this but for those that don't, those handy handles you have on the neck of the carboys, well if you are not careful when moving the FULL carboys they will snap the neck off the bottle. Be careful when using the handles on full carboys.
    Bullseye Bill in The Scenic Flint Hills , KS
    www.myspace.com/dukewilliam

  11. #11
    Join Date
    May 2008
    Location
    Port Orange, Florida, USA
    Posts
    218

    Default

    I stopped using straps on my glass 5 gallon carboys. Instead I have been using plastic milk crates under the carboys. The crates have handles molded into the sides which makes picking them up a lot easier and keeps the glass bottom off the tile floor. They are easy to get and even holds a 7 1/2 gallon jug I bought at my local home brew store. I have found that some meads won't bubble fast but finish just fine. If you rack to a glass container you can see the small fermentation bubbles run up the inside of the neck, kinda cool and an easy way to track what is going on. I try to use an air lock or water trap when brewing but have used plastic wrap and a rubber band on some smaller one gallon batches with no problem.

  12. #12
    Join Date
    Mar 2008
    Location
    Cameron, MO
    Posts
    586

    Default

    Great idea on the carboys!!! I broke one in a tub and I made it out scratch free thankfully! I dont know about mead but other ferminables will give off some foam at first. I jst did a cider and left the top 1/4 empty just in case. I did an oatmeal stout ale once that foamed and clogged up my bubbler and eventually blew the top off my fermenting bucket!!!! scared me right out of bed and made a big mess to boot. I now try to put something under my bucket or jug to prevent a mess under it and aslo dont fill as high anymore.

  13. #13
    Join Date
    Sep 2006
    Location
    Almonte,Ont,Canada
    Posts
    98

    Default

    Aspera,

    You were right it's fine and fermenting away nicely and smells great.

    Thanks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Ads