Replying to Avatar Adam Snyder

#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?

nostr:nprofile1qqs2rlzal4lleatrezg4tdrxw5d4srg3tcfkutuvjr5fzvu9h0kmrncpz4mhxue69uhk2er9dchxummnw3ezumrpdejqzrthwden5te0dehhxtnvdakqz8rhwden5te0dehhxarj9e3xjarrda5kuetj9eek7cmfv9kqaj826g

Avatar
John Dee 1y ago

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.

Reply to this note

Please Login to reply.

Discussion

No replies yet.