I’m trying to figure out if I’m doing something wrong.
I have a fermentation going for a mead with 5lbs blackberries, 10 lbs honey, 5 tbsp rosehips, 2 cinnamon sticks and 1.5 tsps of ground cloves. Mixed the must yesterday, measured at 1.090, about 5 points higher than what I wanted but no room to add extra water. Don’t think 5 points will make too much of a difference. Pitched Nottingham Ale Yeast w/ GoFerm.
Today I’ve noticed negative pressure in the airlock a few times. I opened it today just to punch down the fruit cap (adding nutrient tomorrow) and gave the lid a firm seal, and for a while, the liquid in the S airlock was all in the wrong side, as if it was being sucked in. I pressed as hard as the lid would go, but it kept stabilizing back to negative until about an hour ago.
Right now it’s showing positive and bubbling, but it’s only been positive the past hour or so. Was there a reason it might have been negative to begin with?