Difference between revisions of "Talk:Infamous Bathtub Mead"
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I'll bet if you got some of Neil Gaiman's honey, the mead would taste of the most delicious dreams and starlight kisses. --[[User:Caryatid|Caryatid]] 12:15, 19 January 2010 (EST) | I'll bet if you got some of Neil Gaiman's honey, the mead would taste of the most delicious dreams and starlight kisses. --[[User:Caryatid|Caryatid]] 12:15, 19 January 2010 (EST) | ||
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| + | Huh. Despite pitching a full packet of yeast, my mead hasn't bubbled over in the meadsplosion you seem to get regularly. What temperature is the room where you're leaving the mead? That's the only thing I can think of that might be making the difference. My mead is currently sitting around 60F, and fermented very nicely, and quite vigorously, but didn't bomb out of the fermentation lock. Since my next batch will be around 9lbs of honey for a 3 gallon batch, I guess we'll see if the sugar content makes the difference. -[[User:Morrigu|Morrigu]] 14:19, 22 February 2010 (EST) | ||
Revision as of 15:19, 22 February 2010
I'll bet if you got some of Neil Gaiman's honey, the mead would taste of the most delicious dreams and starlight kisses. --Caryatid 12:15, 19 January 2010 (EST)
Huh. Despite pitching a full packet of yeast, my mead hasn't bubbled over in the meadsplosion you seem to get regularly. What temperature is the room where you're leaving the mead? That's the only thing I can think of that might be making the difference. My mead is currently sitting around 60F, and fermented very nicely, and quite vigorously, but didn't bomb out of the fermentation lock. Since my next batch will be around 9lbs of honey for a 3 gallon batch, I guess we'll see if the sugar content makes the difference. -Morrigu 14:19, 22 February 2010 (EST)
