[Brewtopalonian]

Okay, so I thought I would Branch out and try to make some Mead.  I used the no heat method as I was once apiarist and understand that honey is naturally antimicrobial.  However, I pitched B71 into my first batch with 3lbs of honey for 1 gallon of water, aerated well.  3 weeks later I'm still at about 1 bubble every 7 seconds.  Should I be concerned that this is just turning into some fancy honey vinegar, or is this a longer fermentation.  It's been consistently at 68*F since pitching.  I also have another Mead started a week later that is still fermenting at about 1 bubble every 3 seconds using Wyeast 1388 Belgian strong as an experiment.

I'd love to hear from some professional and amateur Mead makers on what you have experienced in the past.  As a Beer brewer I have exactly no experience with Mead and  used to a quick primary fermentation (4-6 days).

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[hopfenundmalz]

Okay, so I thought I would Branch out and try to make some Mead.  I used the no heat method as I was once apiarist and understand that honey is naturally antimicrobial.  However, I pitched B71 into my first batch with 3lbs of honey for 1 gallon of water, aerated well.  3 weeks later I'm still at about 1 bubble every 7 seconds.  Should I be concerned that this is just turning into some fancy honey vinegar, or is this a longer fermentation.  It's been consistently at 68*F since pitching.  I also have another Mead started a week later that is still fermenting at about 1 bubble every 3 seconds using Wyeast 1388 Belgian strong as an experiment.

I'd love to hear from some professional and amateur Mead makers on what you have experienced in the past.  As a Beer brewer I have exactly no experience with Mead and  used to a quick primary fermentation (4-6 days).

Sent from my SM-G960U using Tapatalk

Did you rehydrate the yeast using Goferm?

Have you added nutrients in a timed additions over several days.

[Brewtopalonian]

Okay, so I thought I would Branch out and try to make some Mead.  I used the no heat method as I was once apiarist and understand that honey is naturally antimicrobial.  However, I pitched B71 into my first batch with 3lbs of honey for 1 gallon of water, aerated well.  3 weeks later I'm still at about 1 bubble every 7 seconds.  Should I be concerned that this is just turning into some fancy honey vinegar, or is this a longer fermentation.  It's been consistently at 68*F since pitching.  I also have another Mead started a week later that is still fermenting at about 1 bubble every 3 seconds using Wyeast 1388 Belgian strong as an experiment.

I'd love to hear from some professional and amateur Mead makers on what you have experienced in the past.  As a Beer brewer I have exactly no experience with Mead and  used to a quick primary fermentation (4-6 days).

Sent from my SM-G960U using Tapatalk

Did you rehydrate the yeast using Goferm?

Have you added nutrients in a timed additions over several days.

I added nutrients at the beginning but not since. Yes, rehydrated the yeast.

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[hopfenundmalz]

This technique adds nutrients as the yeast need them. Honey lacks those nutrients.

https://www.homebrewersassociation.org/how-to-brew/improve-mead-staggered-nutrient-additions/

[dmtaylor]

I leave my meads alone for at least 2-3 months, usually longer.  I started 2 meads this past October.  One was bottled a couple of months ago in January, very tasty and didn't take long at all, but the other was still fermenting and only stopped in mid-February.  Like with beer, it all depends on the yeast, the temperature, the phase of the moon, the recipe, whether you've added other adjuncts...

In any case I will ALWAYS recommend PATIENCE for the best possible mead.  You can rush it and have something good... or you can be very patient and have something PHENOMENAL.  Take your pick.

[KellerBrauer]

This technique adds nutrients as the yeast need them. Honey lacks those nutrients.

https://www.homebrewersassociation.org/how-to-brew/improve-mead-staggered-nutrient-additions/

Great advise!  I recently did an apple cider and it too lacks yeast nutrients.  I plan on doing a mead very soon so this information will help!  I have read that some meads take 4-6 months to fully ferment. So, I bought a dedicated carboy so as to NOT slow my beer activities.

[Brewtopalonian]

Awesome, all great advice thanks guys.  I did a wine a few months ago and that fermented to completion in about the same time as my beers.  This just gave me pause to see it still going.  I will be patient.

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[hopfenundmalz]

There are several excellent talks in the Homebrewers seminars archive that talk about nutrients and Mead. With proper technique one can be drinking Mead in less time than it takes to brew and drink some lagers.