Ok so I added a campton tab it bubbled up more. So ill let it sit some Check again next month.
I think what SouthernChemist is suggesting is that the CO2 that the yeast produced is still slowly escaping from the mead and the rough surface of the campden tablet created nucleation points in the mead that acted to further enable the CO2 to more easily form larger collections of gas that the liquid is unable to keep trapped and so they are expelled from your mead. In other words, the bubbles you are observing may have little to do with current fermentation activity and much more to do with the mead naturally degassing itself over time.
Wow I just racked this mead. Cannot believe the change from the June tasting. It is great. Love it. I'm going to bottle in a few weeks. It mellowed out nice. I was worried I may had ruined it somehow.
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