The second stage of the fermentation process is the Anaerobic Fermentation, which means, Air Absent. This is the actual process which will convert our Must into mead, or as some local Maltese brewers say; “issajjar l- inbid” which literally translates to; cooking the Must.
After a week of air exposure, the Must showed healthy signs of yeast activity, and thus it was time to start this next stage of the fermentation process.
The carboys were equipped with a bong and bubble type airlock to prevent the air from coming in, but, allowing the Carbon Dioxide (CO2) byproduct to escape from the Must, leaving only the alcohol behind 🙂
Currently, fermentation is at its highest activity, with an average of 40 bubbles per minute. Once the fermentation slows down to almost stand still, I will rack the Mead and taste it to determine if more honey is needed to sweeten and improve the taste.