Mead Foam?

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DaMonkey

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Does mead foam a lot? I am making my first 1-gallon batch tonight and want to know how much head space I need. More or less than cider?
 
It can do. It's frequently recommended to stir mead ferments at least once a day until you hit the 1/3rd sugar break.

Plus if you add anything (nutrients, fruit, spices,etc) during the ferment, it's safer to give it a stir first, as it reduces the chance of nucleation of the particulates and the accompanying mead fountain (if using a carboy).

Using buckets for primary is always a good tip, as the wider liquid/gas interface means any foaming build up is much more manageable.....
 
From my experience, plane show mead doesn't foam much. If you add fruits, Juice or other sugar sources then it might. But it really depends on what you add.
 
Huh? how is it done already? Also, are you degassing and adding nutrients? even with a Trad, I've gotten 6 inches of head in a bucket during degassing...

The mead is only just started. The foaming due to fermentation is only during the growth phase. I am past that phase without any foam. Yeast is EC-1118, but in Cider this yeast still foams. I have added DAP and I am not even sure what degassing is.
 
The mead is only just started. The foaming due to fermentation is only during the growth phase. I am past that phase without any foam. Yeast is EC-1118, but in Cider this yeast still foams. I have added DAP and I am not even sure what degassing is.

Degassing is just rousing the must to drive off CO2, which is toxic to the yeast. This results in a healthier fermentation and reduced aging time overall. the yeast will foam during the degassing but it collapses relatively quickly.
 
For anyone thats reading this I want to just add, if you put oranges or something large in your carboy it can trap CO2 under it and cause your volume to rise. I had this issue with a few batches I did over the weekend. So just leave head room till you filter the stuff out.
 

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