by Timmyb1980 on Thu Jan 07, 2016 2:23 pm
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?