Author Topic: Different kinds of fermentation  (Read 676 times)

Offline donkeyhotay

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Different kinds of fermentation
« on: October 28, 2016, 12:29:23 AM »
I'm not new to fermented foods (I make bread, yogurt, cultured cheese, etc all the time), but I am new to brewing.  I brewed a gallon of beer this summer, using a kit that a friend gave me as a gift, and all went well.  The result was a good-tasting pale ale.  However, it seemed like a lot of work for a meager gallon of beer.  Recently, I had some tej -- an Ethiopian honey wine -- and that led me to try to brew a simple mead.  I got an extra gallon carboy and decided to make two gallons.  Each gallon has the same ingredients: 1 quart of raw honey, a little less than three quarts of spring water, D47 yeast, and a teaspoon of yeast nutrient.  The only difference is that I did not mix up the honey with the water too much in carboy #1.  In carboy #2, I thoroughly mixed the honey with the water.  I have noticed a difference in how they are fermenting.  Carboy #1 seems to be "effervescing".  Lots of little bubbles are rising from the bottom.  There is very little in the way of foam on the top. Carboy #2, on the other hand, has more foam at the top, and there is not much in the way of effervescing, but a bubble of gas bloops out of the air lock every little bit.  I'm just curious to know if anyone has any thoughts on this.  Thanks.

Offline GS

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Re: Different kinds of fermentation
« Reply #1 on: October 28, 2016, 12:40:15 AM »
To me, it takes just as much eddort to brew 5 gallons of beer as it does to brew one gallon. All it takes is bigger kettles and a burner.

I'm new to meadmaking, and I have never read anything that suggests not thoroughly mixing water and honey. Since you are already commited, let it go, bottle it, and compare in several months.

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Offline Stevie

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Re: Different kinds of fermentation
« Reply #2 on: October 28, 2016, 12:53:04 AM »
Oxygen?