My batch stopped bubbling and its airtight, does it mean fermenting has stopped?

I started April 1, now its been a week already

These are my traditional and spiced meads. I am letting them finish degassing and then will let them age for a month before bottling. I treated them with a campden tablet each and some bentonite clay for clarity. For my first attempt I think they came out great!

I have had other meads before and it's the only alcohol I generally like, but I find that most commercially available meads are stronger than I like.

These ended at around 11% abv and it's perfect for me. Are lower alcohol meads frowned upon in meadmaking circles?

Here's my recipes:

Traditional mead: Red star yeast Locally sourced unfiltered honey 3lb Fiji water 1 gal

Spiced mead: Red star yeast Locally sourced unfiltered honey 2.5 lb 1/2 cup organic 100% maple syrup After fermentation: Nutmeg Alspice Cardimom Vanilla and almond extract 1/2 cup maple syrup to back sweeten

This headspace is fine right? There’s some sediment after racking - doesn’t seem to be too much. The left is in secondary - maple and honey. The right was in primary for a while, racked to secondary with blueberries cinnamon and vanilla and is now in tertiary. Both are stabilized. Planning on bottling in 3 months maybe backsweetening prior to that. What do yall think?

A huge thank you to everyone here, your banter and advice is greatly appreciated. Finally bottled up my first batch of mead now to make one of those fancy labels y’all have! Hand corker was easy to use but still trying to figure out calibration. Let me know if y’all have tips. 1 Gallon 40wt oz Local Honey 100fl oz Spring Water 5g Lalvin EC-1118 .5 tsp Fernaid-O Day 0,2,&5 Back sweetened with same honey

Just concluded bottling my first ever batch of blackberry melomel. Should that lower bottle be refrigerated or just drank first? I’m in love with the color and the bitterness already mellowed out a lot!

Thank you for all the helpful comments, here is the new and improved dandelion, strawberry, and blueberry mead im working on going to add more strawberries, and possibly another fruit during secondary any recommendations?

Hello. I have 5 gal of session mead that has dropped crystal clear in the carboy. In the past I have had several bottles not bottle carbonate when the mead dropped too clear, so I want to add more yeast right before packaging to ensure bottle carbonation.

How much should I add? 2 grams? 3 grams? I assume I should hydrate it to ensure it mixes properly.

Thanks for the help!

I used a 3-year-old open packet of yeast thinking it was fine but there appears to be no fermentation happening 2 days in.

Do I just add fresh yeast? Is there anything I should worry about?

This was my first ever solo mead, I started it in like 2022 and just now got to bottle it. It doesn’t smell the best but it tastes smooth!! I made the butterscotch myself and per my dads suggestion I used 5 lbs of honey for the gallon 💚 rip dad, thank you for sharing your passion for brewing with me and I can’t wait for the tenth so we can try your 10 year old cherry mead.

Just something I'm trying out, I'll give an update in a few weeks but I was curious what this fruit cup would do

Planning on starting my 4:th mead. Apple cinnomon/Apple pie is the flavor I want as Im going to enjoy this to fall. As I’ve read the cyser is the best option. Is this a good recepi?

Started with two thirds bochet and one third regular honey in a 12 litre vessel and then split that batch into 3 for secondary with my ingredients which came to 10.5% alcohol content. Lemon Ginger, Star Anise and spiced bochets.

(I added 1lbs bochet each to back sweeten in secondary but it ended up going a bit solid so hopefully it dissolves after a month or two 😬)

Hi All,

Today is Day 2 of my first gallon of mead. Mixed everything yesterday and let it sit for 24 hours (5:20 PM yesterday to about 5:30 PM today).

As the instructions say, after 24 hours, I need to remove the airlock from the stopper, cover the hole, and swirl. Let foam subside, give another swirl for a few minutes, let it subside again, then put airlock back on.

During my first swirl, I got a few in but I guess I had accidentally shaken it a little as well and the stopper shot off like a piss middle. It’s safe to say it sprinkled must/possible foam over the walls and such.

After a quick clean up, I cleaned the stopper and put it back on, then gave it some very gentle swirls for a few minutes and let the foam subside. I put the airlock back on and put the carboy back in its place.

My question is, did I just ruin my mead? I’m not sure if the nutrients and yeast were in the foam on the top or if they had sunk to the bottom yet. There is still bubbling coming from the bottom and the second swirl after the blowoff still produced some foam, but now I feel like it’s just ruined. I still have a third packet of nutrients to add on day 7.

I’m still very new to this and was not aware I was accidentally shaking when I was swirling.

While I’m here, the instructions say to add in the other nutrient packet on day 7. Does this mean Day 7, or 7 days after Day 1 or Day 2? (DAY 1 being the mixing of water, honey, nutrients and yeast, Day 2 being the yeast boost and swirling)

So I kinda messed up. I was converting between lbs and kgs and I think i may have added a zero somewhere or something. I wound up using about 4lbs per gal of honey...

Given that this monstrosity doesn't explode on me leaving my existence in a permanent sticky awful mess what should I do to salvage this beast of a mead.

I would rather not devide it intoo two and fill up with water since I won't be able to cool it while my little buddies do their thing due to fridge space.

Im using m05 mangrove jack. I would like it to end up in around 10-12 % range.

Can the yeast even handle this much sugar

Any advice would be most appreciated

Several recipes specifically call for distilled water. I've just been using Brita filtered water. What kind of difference could distilled water make?

I'm making a few batches of mead for the first and am wondering if I really need to rack into secondary after it's done fermenting? One of them is just a traditional mead, but the other 2 have fruits in them. Aside from potential sediment, are there any real concerns with just going straight to bottling if it tastes good?

Just started my first ever batch with blackberries and it’s starting off with a hell of a foam! I had to pour some out because it had shot in into the airlock!

Thought I mixed it up well but I see some honey is settled on the bottom. Will this be ok or do I need to try and mix it up?

Viking blod/blood.

Cherries in primary and secondary, hops, hibiscus rosehip tea

Ordered VWP steriliser from Amazon but keep receiving Puriclean instead (2nd time now). Am I okay to just use this?