Quote:
Originally Posted by Lastfling
I’m closing in on the third week with my attempt. It has a distinct wine aroma when opened but fermentation for all the sugar seems slow. I added some champagne yeast lees I had saved from my last mead batch and some Fermax nutrient that kicked it up a notch but it appears to have slowed down again. Since I don’t know to what extent the fermentation needs are I’m tinkering😊
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I wondered about it not bubbling too, I hope it's normal.
Another thing I thought about is the sediment. I guess it won't matter if you don't stir up the bottom.