On Sat, 22 Jan 2005 06:59:02 GMT, "none"
<sheisdamnugly@hitherwiththeuglystick.com> said in
alt.beer.home-brewing:
[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]

Ale or mead?

Depending on the yeast and temperature, 4 days is okay. Check the
specific gravity if you want to be sure. It should be at or near the
final gravity, and it should stay constant for a couple of days, if
it's done. (I've had Safale S04 finish an APA in 30 hours or so at
68F.)