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Date: 18 Oct 2006 06:23:58
From: Ronin
Subject: Mead Fermentation
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Made some mead on Monday night and less than 10 hours later it was
fermenting away. (Could have been less, went to sleep an hour after
pitching)
It has been bubbling at approximately 1 bubble a second since it
started and has stayed very constant over the last 40+ hours. When
making beer I am used to a much more vigorous initial fermentation, but
someone at my brew shop said that Mead is the tortoise to the Beer's
Hare, meaning that the mead will stay slow and steady.
Can anyone else confirm this?
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Date: 18 Oct 2006 13:27:21
From: Joel
Subject: Re: Mead Fermentation
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Ronin <ashazard@gmail.com > wrote:
>Made some mead on Monday night and less than 10 hours later it was
>fermenting away. (Could have been less, went to sleep an hour after
>pitching)
>
>It has been bubbling at approximately 1 bubble a second since it
>started and has stayed very constant over the last 40+ hours. When
>making beer I am used to a much more vigorous initial fermentation, but
>someone at my brew shop said that Mead is the tortoise to the Beer's
>Hare, meaning that the mead will stay slow and steady.
>
>Can anyone else confirm this?
Yes. I have never had a mead ferment as strongly as
beer, and they usually have a long (as in months, not days)
"tail" to the fermentation.
--
Joel Plutchak
"Things just fall apart." - Now They'll Sleep (Belly)
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Date: 18 Oct 2006 19:09:39
From: John 'Shaggy' Kolesar
Subject: Re: Mead Fermentation
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On 18 2006 06:23:58 -0700, <ashazard@gmail.com > wrote:
> Made some mead on Monday night and less than 10 hours later it was
> fermenting away. (Could have been less, went to sleep an hour after
> pitching)
>
> It has been bubbling at approximately 1 bubble a second since it
> started and has stayed very constant over the last 40+ hours. When
> making beer I am used to a much more vigorous initial fermentation, but
> someone at my brew shop said that Mead is the tortoise to the Beer's
> Hare, meaning that the mead will stay slow and steady.
>
> Can anyone else confirm this?
Yep, I've seen the same thing.
BTW, there are people on here who usually are happy to help out with
basic mead questions, but if you want the real experts there is a seperate
rec.crafts.meadmaking newsgroup that they hang out in.
John.
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Date: 20 Oct 2006 00:49:17
From: Matt Clark
Subject: Re: Mead Fermentation
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"Ronin" <ashazard@gmail.com > wrote in message
news:1161177838.892978.142370@i3g2000cwc.googlegroups.com...
> Made some mead on Monday night and less than 10 hours later it was
> fermenting away. (Could have been less, went to sleep an hour after
> pitching)
>
> It has been bubbling at approximately 1 bubble a second since it
> started and has stayed very constant over the last 40+ hours. When
> making beer I am used to a much more vigorous initial fermentation, but
> someone at my brew shop said that Mead is the tortoise to the Beer's
> Hare, meaning that the mead will stay slow and steady.
>
> Can anyone else confirm this?
>
My luck, my mead has fermented out fairly quick, a week and a half in
primary (at end a bubble every 45 seconds with tons of sediment), and two
weeks in seconday. I am fermenting at mid to lower 70dF, but I heard
depending on the yeast this is a ok temp (although you could have rocket
fuel when done). Then I bulk age for as long as I can wait, and end up
with very little sediment in that carboy. If you give it some nutrients
and make a good starter, airate the must, fast would not be odd, it means a
healthy fermentation. But I am sure, like lagering, slow fermentation might
taste better?
Matt
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Date: 20 Oct 2006 04:15:55
From: stephen
Subject: Re: Mead Fermentation
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Ronin wrote:
> Made some mead on Monday night and less than 10 hours later it was
> fermenting away. (Could have been less, went to sleep an hour after
> pitching)
>
> It has been bubbling at approximately 1 bubble a second since it
> started and has stayed very constant over the last 40+ hours. When
> making beer I am used to a much more vigorous initial fermentation, but
> someone at my brew shop said that Mead is the tortoise to the Beer's
> Hare, meaning that the mead will stay slow and steady.
>
> Can anyone else confirm this?
>
I've only hand my hand in making mead once and the end of the
fermentation took quite a while (the long tail, it definitely tapered
off). It took a fair amount of time to clear as well (longer than wine I
think). It was fermented with either lalvin 1118 or 1122 (I am fairly
sure it was 1122, but it was 3 years ago), and even though it had
fermented out "dry" (SG <0.998) it had a sweetness to it. Ended with
filtering it and it was quite good. I can see why it was the drink of
kings.. quite intoxicating and a little too easy to drink, very smooth
with a great flavor.
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