Long Beach Beekeepers
Many thanks to Jon for sharing his mead-making knowledge with Long Beach Beekeepers last weekend. I can't wait to taste the finished product! Here are a few photos from the class.
If you took the class, be on the lookout for an email invitation to our online uncorking party at 2pm on 8/20.
I really learned a lot in the class and can't wait to try mine! My mead got off to a slow start, but after 3 or 4 days had frothy bubbles on the surface. After that, when the froth subsided is when I started noticing bubbles being released through the airlock. It's not bubbling like a rolling boil - just a bubble every now and then (every 30 to 50 seconds or so). I was not able to attach the video, but I caught a screenshot of a bubble midway through the airlock as it made a small noise.
For anyone who attended the class who still does not see any bubble activity, please talk to me at the club meeting.
A little bit of additional information, from Jon via Rene:
If someone thinks their mead is not at all active, they can add 1/4 tsp yeast per the instructions below. (Available by advance request at the 8/7 LBB Club meeting at EDCO or for pickup later).
Get 1/2 cup of water to 110 degrees and mix in 1 tablespoon of sugar or honey preferably. Then add 1/4 tsp of yeast. After that, let it cool down (about 20 minutes) to at least 80-85 degrees before adding to the mead. Half way through can add a tsp more honey.
Keep in mind that things like temperature, amount of sugars and yeast, etc. affect fermentation rate.
Pictures of Gabriel's mead, from today (Saturday 8/6/22). :)
Rene, yours had a nice froth!
On Monday & Tuesday I had some foam (first two pics), then it dissipated (third pic). I have to really study it to now see tiny, tiny bubbles here & there, so not sure if that is normal.
Interested in the final result!
(In reply to Ginger) Mine has continued to look like my second photo after that initial froth disappeared, but I'm still seeing bubbles released periodically in the airlock. I'm not sure what normal is, either. :-)
"Sludge" on the bottom which is dead yeast, if I remember Jon correctly.
Mine seemed inactive until I did the yeast boost yesterday afternoon. It now seems fine and sends up a bubble every 60 seconds or so.
My Mead is light in the middle, darker in bottom and cloudy in the top; not noticeable bubbles and I think mold is developing on the top. What should I do?
Advice from Jon via Rene:
Jon said fuzzy mold (white or any color) is not a good sign. Even though he personally might try skimming off a small amount of mold and continuing (as hopefully the yeast would fight it off), as first-timers we should start a new batch.
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