barat at cox.net
Sun Jan 4 12:38:29 PST 2004
Fermenting mead smells wonderful. A bit yeasty with a slight acid tang.
In general a fermenting mead won't overflow the fermenter and blow mead
out the air lock. Most mead fermentations aren't that energetic –
unlike beers which will quite often ferment so vigorously they blow
foam through the airlock. A fruit mead can, and quite often will
overflow the fermenter. Also, with a fruit mead there is a significant
chance that the fruit can clog up the airlock. If that happens pressure
will build up in the fermenter until the airlock and fruit will be blow
out all over the place. So when you do a fruit mead keep an eye on it
and make sure that the airlock does not get clogged.
Remember, if you don't add the yeast energizer and yeast nutrient (or
add fruit) the mead will ferment so sluggishly I can take years to
ferment to completion.
H.L. Barat FitzWalter Reynolds
M.K.A. Stephen Pursley
Barony of Namron
Kingdom of Ansteorra
On Jan 4, 2004, at 12:05 PM, Rostislav wrote:
> To the experienced brewers in the barony I ask this question before I
> start my first batch,
> I found the new brew shop in Norman by accident and had some money to
> burn. It is next to the Red Horse Cafe on West Main.
> Does fermenting honey smell? How Bad? I don't want to have to throw
> away clothing or tear out carpet if I can avoid it.
> If you have an overly excited ferment and it blows out through the
> airlock are we talking simply overflow down the sides of the jug or
> energetic expulsion across all available surfaces? I am trying to
> determine the best place to set up my fermentation area and what kind
> of containment it will need to minimize disasters.
> I'm an old boy scout and like to be prepared.
> Thanks Barat for your extensive article on brewing. It answered all my
> questions but the above.
> Namron mailing list
> Namron at ansteorra.org
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