In addition to my previous post a few posts above...
Has anyone that has previously made this took any gravity ratings during fermentation? It has been about 6 days since I first pitched the yeast into the must and I took a gravity rating and it seems that neither has really changed (i didn't pay that much attention to the original measurement but I know they were both around 1.1ish and they still are). I guess I should have been a tad more aware of what was going on and documented my progress better.
I understand mead is a process that takes patience and being used to brewing beer I'm obviously used to a fermentation process that is much more active and quicker. I don't have a problem just letting the bottles sit as per the recipe but the last thing I want is in 2 months to rack/siphon the mead out, take a SG rating and have it be the same as what I started with. How can I be sure that fermentation is actually taking place. As this is only a 1gallon batch I'd really like to avoid taking a sample out of it every day or so as that takes away from the amount of mead I have. Any thoughts or suggestions? I do have some bubbles coming through the airlock...about 1 every 15-20s out of both which makes me think I have some fermentation but how can I be sure?
I've been doing quite a bit of reading on the Mead section and am wondering if it would be too late to add some nutrients or maybe all my yeast is dead and I should be adding some more?
Has anyone that has previously made this took any gravity ratings during fermentation? It has been about 6 days since I first pitched the yeast into the must and I took a gravity rating and it seems that neither has really changed (i didn't pay that much attention to the original measurement but I know they were both around 1.1ish and they still are). I guess I should have been a tad more aware of what was going on and documented my progress better.
I understand mead is a process that takes patience and being used to brewing beer I'm obviously used to a fermentation process that is much more active and quicker. I don't have a problem just letting the bottles sit as per the recipe but the last thing I want is in 2 months to rack/siphon the mead out, take a SG rating and have it be the same as what I started with. How can I be sure that fermentation is actually taking place. As this is only a 1gallon batch I'd really like to avoid taking a sample out of it every day or so as that takes away from the amount of mead I have. Any thoughts or suggestions? I do have some bubbles coming through the airlock...about 1 every 15-20s out of both which makes me think I have some fermentation but how can I be sure?
I've been doing quite a bit of reading on the Mead section and am wondering if it would be too late to add some nutrients or maybe all my yeast is dead and I should be adding some more?