Fermentation Support Forum

So I'm new to fermenting and was wondering if anyone could shed some light on a tiny batch of mead I'm making. I used raw unpasteurized honey and used 4-1 water to honey ratio. I used tap water but boiled it for 10-20 mins then let it set out uncovered for a day or two. In one quart jar I put chunks of ginger and the other I put plain. I shake them up often and daily and foam and bubbles rise to the top then over a few hours they dissipate. It's been a week and no bubbling on their own. I just took out the ginger because it started having a weird smell and the ginger was floating on the top and was concerned about surface mold. Could anyone give me some suggestions on what I've probably done right and what I've probably done wrong?

I'm no expert -- I've only done that a few times and not in a few years (hopefully someone will come along with real experience), but that sounds right to me. I recall it taking an astoundingly long time to get going. I think that I have resorted to tossing raisins in to give it a little yeast kick when doing pure meads instead of melomels. Shake or stir often and my guess is it'll kick off at some point.

Thanks! I'm fine w waiting. Might throw some raisins in.

so how did it turn out ?

Not great. Just honey water. Think there was still chlorine in the water.

that would do it, though your protocal to get rid of it should have worked.

were these jars left sealed?

Yep, I read that some city's tap water have chemicals that make it very hard to get chlorine out. I've since used bottled water for ferments.