"none" <sheisdamnugly@hitherwiththeuglystick.com> wrote in message
news:WQmId.22061$iC4.6409@newssvr30.news.prodigy.com...[color=blue]
>I was just wondering, if I notice my Ale starting to slow in fermintation
>after the first 4 days, is it ok to add additional honey or starch to get
>it going again. I am concerned that I did not add enough starch to the must
>when I prepared the Ale this time. I used oats and boiled the starch out of
>them and removed the solids using a strainer. Last time when I prepared a
>Simple Mead my brew stopped boiling after the first 5 days but when I
>tasted it it was very mouthwashy so I went ahead and racked it any way
>since it had a kick to it. This time my Ale that I am making stopped
>bubbling after only 4 days and i do not want to rack it because when I
>smelled the Ale it did not have a very strong alcohol scent to it. That
>can't be good. Please help me here.[/color]

You probably don't need to worry so much, and I think you need to be more
patient! Good things come to those who wait. (By the way, meads usually
take months to ferment, not days, although there will certainly be some
alcohol produced within a few days.) Sometimes fermentation is complete
within 4 days, especially if you are fermenting at warm temperatures greater
than 70 F, which I assume you are. You do NOT need to add any additional
sugar to get the yeast going again. If you are concerned that you might
have a "stuck" fermentation, get yourself a hydrometer and take a reading.
If it reads less than 1.020, fermentation might be complete. Check again 3
days later and if the reading has not changed, then you will know that
fermentation is complete. If the hydrometer reading is higher than 1.020
but is stuck, then you might need to add some fresh yeast or some yeast
energizer, which is available at most homebrew shops. Hope this helps.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish