Comment on Beginner Questions
BlueEther@no.lastname.nz 2 days ago
Hi and welcome to the rich world of mead brewing.
As I type this I have a dry hopped manuka sparkling mead in my hand.
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I use Fermaid AT and just dump it in
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anything that has a lot of CO~2~ in it will degas if you give it lots of nucleation points (ie dump a pile of powder in it) degassing first will help with that
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I sanatise too much (mostly just the brewing vessel, airlocks etc) Most other stuff (stainless steel) is rinsed under tap water. Honey is already full of yeasts* and stuff, so unless you are doing metabisulfite 24h before pitching yeast there will always be stuff in there already
- One thing to start to try as you go down the road is wild ferments - you can get some very interesting flavours, some good and others not so good
Thanks for the feedback!
Yeah I’ve been thoroughly degassing and oxygenating before adding nutrients, I probably didn’t that first time (I don’t remember if it erupted on pitch day or the next day, might have been the latter).
Haven’t been brave enough for a wild ferment yet, but I’ll probably try before too long.
micgerne@lemmy.dbzer0.com 2 days ago
pretty much all my ferments are done with wild yeast, it’s really not that much different from doing it normally. It can sometimes take longer though, I’ve currently got a quince cider that’s been going for 6 months now and the airlock is still bubbling.
Dang, that is a level of patience I have not yet aquired.