I am seeking advice/opinions on an 'open' primary ferment pail versus a 'closed with airlock' primary ferment pail for mead.
Steve Piatz in his "Complete Guide to Making Mead" advises an open fermentation pail with a loose cover and stirring vigorously three times per day during the primary fermentation process.
Ken Schramm in his "The Compleat Meadmaker" advises a closed fermentation pail with an air lock and does not focus on stirring vigorously on a daily basis.
My personal experience is that use of the SNA protocols causes lots of vigorous must activity in the fermentation pail, especially when stirred. For a six gallon batch of mead I use a 16 gallon food grade primary fermentation pail with a loose fitting lid. During the initial stirring I have observed the must raising three to four inches based on the foaming activity. How this excess gas would be released without stirring is a puzzle to me.
So the question in my mind is -- open or closed primary fermentation pail.
Opinions and new knowledge are sought on this topic.
Steve Piatz in his "Complete Guide to Making Mead" advises an open fermentation pail with a loose cover and stirring vigorously three times per day during the primary fermentation process.
Ken Schramm in his "The Compleat Meadmaker" advises a closed fermentation pail with an air lock and does not focus on stirring vigorously on a daily basis.
My personal experience is that use of the SNA protocols causes lots of vigorous must activity in the fermentation pail, especially when stirred. For a six gallon batch of mead I use a 16 gallon food grade primary fermentation pail with a loose fitting lid. During the initial stirring I have observed the must raising three to four inches based on the foaming activity. How this excess gas would be released without stirring is a puzzle to me.
So the question in my mind is -- open or closed primary fermentation pail.
Opinions and new knowledge are sought on this topic.