I'm new to mead making (though I've brewed beer before) and am wondering what "vigorous" bubbling in mead should look like. With commercial yeast added to beer, fermentation began quickly and it was easy to tell by the airlock activity when I should transfer to a secondary vessel.
This batch of mead is 4 parts water to 1 part honey. We stirred 3-4 times a day (occasionally more) and had fermentation begin on the 5th day. There was some surface frothiness and when stirring it seemed effervescent and the smell had changed.
Now one week after fermentation began it seems about the same. Perhaps a little frothier on the top and more effervescent when stirring, but not at all what I would call vigorous bubbling.
I am wondering if I should just transfer it to a jug with an airlock. I'd rather not end up with vinegar... any suggestions would be greatly appreciated?