Well started my 1st batch, from below, on 20130626 everything appeared ok until 48hrs ago; no more bubbles observed in airlock. Suspect something is not going as hoped, suggestions appreciated.
Ingredients for 5.5 gallons:
15 pounds medium-bodied honey
9 pounds frozen red sweet cherries (pitted and thawed)
2 tsp yeast nutrient, preferably diammonium phosphate
1.5 tsp Fermaid K or other mead nutrient blend
Water to top up to 5.5 gallons
15 grams Lalvin 71B-1122 Narbonne package instructions
Directions
Place all ingredients in 7.5 gallon plastic fermenter, stir vigorously. Pitch rehydrated yeast.
After primary fermentation slows, generally 2-3 weeks, rack off fruit into glass secondary. It is helpful but not necessary to blanket your secondary fermenter with carbon dioxide before racking.
Bottle after 6-9 months, or when all signs of fermentation have ceased.
If sweetening is desired, add 2.5 tsp potassium sorbate to secondary fermenter. Wait 24 hours, rack into bottling container and add 1-3 lbs honey, one cup at a time until desired sweetness level is attained. Bottle and cap. This mead will continue to improve for 4-5 years.
