Okay, so I bought 5 gallons of honey for summer projects. I’m working on doing two batches at a time and also upping the sugar content to make the meads sweeter, so the investment in about $200 of honey is worth it. Plus, I have at least one lead on a couple getting wedded to whom I might be able to sell my mead, so there’s potential for profit here. I also bought something like 3 gallons worth of strawberries to make two batches of strawberry mead. They are now sliced and frozen, waiting for secondary.

Now! As an effort to streamline my process I had this brilliant idea to make a very simple mead. The operative word there is “simple”; however, it is rarely that way. I wanted to put in 15 lbs of honey, water up to 4.5 gallons (leaving space for the strawberries in the secondary), one packet of wyeast sweet mead (4184) yeast, stir it all up and let it go. Pretty simple recipe for new brewers. However, I didn’t get fermentation. So I stirred it up on the 3rd day. Nothing. 5th day, added another packet of yeast, and now we’re cooking! I think my first batch of yeast was dead..it’s been getting warmer and sometimes the trip from Thomas Creek back home involves a stop at the grocery store or elsewhere and the yeast may get too warm in those packets.

The twin batch, using the same amount of honey and water but instead wyeast dry mead yeast (4632), wasn’t bubbling. Then I stirred it, still no bubbling. Added another packet of dry mead yeast (as with the other), still no bubbling. Don’t know what’s up, maybe it’s a stuck fermentation. Sweet mead is going fine, so I add a packet of EC-1118, a champagne yeast good for re-starting stuck fermentations. Any guesses at the result? Still no bubbles. Curious! At this point, I start to fault equipment, which I should have done earlier. I’m working on switching from 3-piece airlocks:

To s-shaped airlocks:

And I think one of the s airlocks I got was faulty. The 3-piecer I put on it last night is bubbling once every 15 seconds or so, which is not as fast as I’d like, but it’s definitely fermenting. Stats and recipes in the next post.