Sandersyrup
04-05-2015, 07:59 AM
I'm guessing some of you make beer or wind or have made maple wine.
I have a 5 gallon batch made with very dark syrup. The gravity came out to 1.16 estimated at 20% alcohol. (I like my mead strong)
My issue is that after about 24 hours the ferment began. This morning I woke up to a bubbling sound. However when I closely inspect the batch the little tiny yeast bubbles inside the carboy are held in suspension. Instead of rising to the surface. I mean, eventually they get big enough and do rise to the surface but it's so weird.
I'm wondering it became ropey or gelatinized somehow. Will the ferment transform it back to a more liquid state?
What are your thoughts.
~ John Sanderson
I have a 5 gallon batch made with very dark syrup. The gravity came out to 1.16 estimated at 20% alcohol. (I like my mead strong)
My issue is that after about 24 hours the ferment began. This morning I woke up to a bubbling sound. However when I closely inspect the batch the little tiny yeast bubbles inside the carboy are held in suspension. Instead of rising to the surface. I mean, eventually they get big enough and do rise to the surface but it's so weird.
I'm wondering it became ropey or gelatinized somehow. Will the ferment transform it back to a more liquid state?
What are your thoughts.
~ John Sanderson