The Mead Steve gave me is fermenting less now. I think it is fun to watch something other than pizza dough fermenting with ADY. The white raisins, orange slices and cloves are all at the top now. I can’t see the honey, but there is a lot added. I can see carbon dioxide bubbles still releasing in the airlock, but not as fast as last evening. The airlock allows carbon dioxide to be released by the Mead, while not allowing air to enter the fermenter, thus avoiding oxidation. Steve said the Mead will need to ferment for 3-4 months and even after I don’t see if fermenting anymore, it will still be fermenting. Steve also told me the cloudy Mead will turn clearer after awhile.
I find how fermenting Mead is similar to pizza dough, but a lot different. Even using just plain ADY to make Mead is interesting to me. Steve just added 1 teaspoon of ADY to this batch of Mead. I wish pizza dough could have an airlock installed to watch how it ferments too.