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  1. G

    The Inevitable Newbie "Is my mead dead?" thread.

    1. Yes, I did mean a solid stopper. This would only be for a few hours until temperatures normalize. Just something to prevent any contamination. Really, this only matters if you have heated the must which I don't really want to do at all :) Immediately after temps are normalized, the airlock...
  2. G

    The Inevitable Newbie "Is my mead dead?" thread.

    This thread was actually quite helpful as I start my own journey into mead. Yeast takes a while (weeks perhaps) to get chowin down on honey must. White foam is likely micro bubbles of air. Pressure variances can cause unexpected behavior in the carboy airlock. To me then, I will stop cap...
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