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hejAdig999
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Registered: 09/20/18
Posts: 421
Last seen: 23 minutes, 4 seconds
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Mead brewing 1
#28576711 - 12/10/23 08:08 AM (1 month, 18 days ago) |
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I have a bit of a side project where I'm giving brewing a try. I don't really expect much, it's more to get a bit of a feel for fermentation as a whole (except for the nasty wine I made in highschool lol). So I used honey, yeast, the yeast nutrients that were recommended by some website and some christmas spices.
My question is that there are rapid bubbling and some foam on the top, however there are no bubbles coming through the airlock. The airlock didn't fit as snugly into the cap as I would have wanted so I tried DIY sealing it to the best of my abilities. The batch has been brewing for around 24 hours and I have yet to see a single bubble in the airlock. That means it's leaking isn't it? Will the yeast still create alcohol in that case? Any other tips are appreciated.
Happy christmas everyone.
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Fumbling in existance
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geokills
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Registered: 05/08/01
Posts: 23,417
Loc: city of angels
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The airlock is only designed to allow gas to move in one direction, in efforts to minimize potential contamination from organisms outside of your fermentation chamber. Fermentation will take place regardless of a functioning airlock, if there is food present and an organism (i.e. yeast or bacteria) ready to munch on it. In the olden days, there were no airlocks, and so called "wild ales" were abundant, grabbing whatever cultures might be floating by in the atmosphere to help ferment the sugars present in the liquid left open to its surroundings.
The reason airlocks are employed these days is because isolating a specific or combination of specific yeasts and/or bacteria will help you to create the end product you expect to enjoy... whereas wild fermentation can be - as the name implies - wildly unpredictable given whatever lands in your sauce. Sometimes it can work out relatively well, often it can be less than palatable and sometimes totally gross altogether.
Lastly, if you introduced a hefty amount of yeast to your honey water, which I assume you have since you indicate rapid bubbling and foam on top of the liquid, you probably don't have to worry too much about a leak in your airlock, since your dominant yeast culture is already hard at work. More likely, people end up with off flavors in their fermented products not because of an airlock malfunction, but because their equipment (e.g. fermentation chamber) wasn't clean to begin with.
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hejAdig999
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Registered: 09/20/18
Posts: 421
Last seen: 23 minutes, 4 seconds
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I understand, you explained it well. And yes, I accidentally put in a bit more yeast than recommended. Thank you!
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Fumbling in existance
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Bigcmcg


Registered: 01/14/12
Posts: 548
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So the airlock bung and neck of the bottle need to be completely dry for the bung to seal properlyz if there is moisture co2 will seep through the sides or push the bung out completely causing a mess.
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