chicagobrew
Well-Known Member
My show mead is now approaching the 2/3 point (OG 1.090, current about 1.030). I degassed and fed it through the 1/3 point per hightest's recommendations. Everything seems to be going fine and it's gotten this far in 5.5 days and is still bubbling every couple seconds. Ambient temps in the ferm room have been 60-63F.
Since it reached the 1/2 mark the mead has started to throw off some sulfur smells. It's not too intense, but enough that you can smell it when you walk into the storage room where it's fermenting. I've gotten this with beer fermentation in the past, so I assume it's natural but thought I would check. Is this indicative of any problems (I'm pretty sure sanitation is fine and there is no visual evidence of any contamination)? Does this require any corrective action (degas, additional nutrients, etc.)?
Thanks for the help.
Since it reached the 1/2 mark the mead has started to throw off some sulfur smells. It's not too intense, but enough that you can smell it when you walk into the storage room where it's fermenting. I've gotten this with beer fermentation in the past, so I assume it's natural but thought I would check. Is this indicative of any problems (I'm pretty sure sanitation is fine and there is no visual evidence of any contamination)? Does this require any corrective action (degas, additional nutrients, etc.)?
Thanks for the help.