My Mead Doth Bubble Slow

First, the questions...

What yeast did you use?

What temperature did you ferment at?

Did you aerate the living daylights out of it?

How long has it been going?

Did you use nutrient?

None of my meads have done the "explosive blowoff" event. All have been fermented under 70 degrees. The bubbles have been slow, but steady. They have fermented out nicely.

Hey, you answer my questions, you just may answer your own...(G)

Good Luck!

"G_Cowboy_Is_That_A_Gnu_Hurd?" wrote in message news:4pCdneGkIojrjnbbnZ2dnUVZ snipped-for-privacy@giganews.com...

Hi, So like I did aerate the daylights out of it, but also it had to sit for a day before I pitched the yeast, shouldn't matter, disolved is disolved as the sediment attests to that, no

I used a lot of nutrient, 6 tsps.. recommended was 1/gallon, in 5 gallon batch I think that was responsible for the thick sediment, didn't need the pH manipulation what with the juice addition. It was the ammonium phosphate..

It's fermenting at 66-68 farenheit, currently, a little low from what is suggested in the good book.

and I used some whitelabs sweet mead yeast fresh from the shop as I didn't want to risk it with my hazy recollections of which culture in my fridge was from which batch generation using which yeast, I should throw all of it away cause I can't remember.

It was amazing the specific gravity I got, 1.078!! I think it'll turn out nice from what you intimated on your brew. BTW, what timespan did it take to brew it, and is that counting ageing? I want to drink it but it's been what a week, haha.

Spiced up half of it with nutmeg cinnamon cloves coriander allspice

10% by Volume!! I thought it tasted somewhat dry, yet it had a sweet ring to it going to go to a mead brewery the 6th, should be fun 7lbs of honey and 6 cans of tropicana yielded a 10.78 gravity must(topped to 5 gallons) let you know how they taste after it sparkles.

"G_Cowboy_Is_That_A_Gnu_Hurd?" wrote in message news:4pCdneGkIojrjnbbnZ2dnUVZ snipped-for-privacy@giganews.com...