#asknostr
Hey #meadmakers I started these meads last Wednesday, going for a wild fermentation with raw honey and the wild yeasts on the elderflowers (added a few raisins as well) and the black currants. 
The liquid seems to show evidence of fermentation (there are bubbles at the top of both), but the airlock don't appear to be bubbling. Is that normal for 3 days in, or is the slow start indicative of fermentation not initiating?
I'm not a mead maker, but I've made beer several times. Sometimes the air-lock won't appear to be active. I've seen where sometimes it takes minutes for a single bubble to form. Also, you won't see any bubbles until enough pressure builds up.
I've also had ferments that made a column of foam through the top of the air-lock. Some looked like a torrent inside the bottle, others seemed like no activity was taking place (but sugars were still turned into alcohol at the expected percentage).
The type of yeast makes a large difference, and the conditions it thrives in (temperature, food source, etc).
Since you have bubbles in the jar, activity is taking place. The one thing I do know about mead, is that patience is needed for fermenting. I look forward to seeing more of this project!
I think it's normal to be a bit slow with wild yeast. You're not going to have as many of them to start with compared to commercial yeast, and commercial yeast is engineered to ferment like rocket engines.
Not fermented but blackcurrant steeped in vodka are my fav
Cracked the black currant mead today. It's fairly dry, tastes like what I remember merlot/pint noir tasting like, but the black currant funk is definitely there in the aftertaste and I really like it.
The elderflowers in the flower mead floated, and appear to have molded. I'll likely just toss it.
#grownostr #drinkstr #mead #update
