Here’s a photo of the fermenting mead that I wrote about yesterday (and started the day before on 5/5/07).
The yeast will do their work without much attention from me, but a daily stir can help. I sanitize a long stainless steel spoon by immersion in boiling water, dip it in cold water so it doesn’t shock the yeast, then give the whole thing a good stir.
By doing this, I’m trying to keep the yeast uniformly distributed. If I didn’t, the yeast might settle to to the bottom and go dormant before they consumed all the sugar.
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