Event JSON
{
"id": "d7ff5b800df7d97e6b8e05334b9d7b762cd6f7596b4aa5faa30c648c8194ecc5",
"pubkey": "173a851fb394588411d543370d29af3b3ba28784298c065d2f7ed6df9093aff2",
"created_at": 1729871661,
"kind": 1,
"tags": [
[
"p",
"fb89e58f838b7d716a88300ea1f2539fff78766aa1121ec10968b6b10a498f28",
"",
"mention"
],
[
"t",
"asknostr"
],
[
"t",
"alcohol"
],
[
"t",
"elderberry"
],
[
"t",
"mead"
],
[
"t",
"grownostr"
],
[
"t",
"drinkstr"
],
[
"t",
"fermentation"
]
],
"content": "#asknostr question for the #alcohol makers: I've got a gallon of #elderberry #mead a month in to the primary ferment. It's a raw honey mead with no commercial yeast, it's still bubbling pretty well. I was planning to rack after a month (sometime this weekend) I'm second guessing that plan since it's still bubbling at a decent rate. Should I wait for bubbling to stop? Rack into a second airlocked vessel? Other? #grownostr #drinkstr #fermentation nostr:nprofile1qqs0hz0937pcklt3d2yrqr4p7ffellmcwe42zys7cyyk3d43pfyc72qpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqgjwaehxw309ac82unsd3jhqct89ejhxqg7waehxw309anx2etywvhxummnw3ezucnpdejz7ur0wp6kcctj3udy25",
"sig": "13bbe8a33c57d05371c144a9d9e3e7b76a8091019703fafb3e643659090e8c9af9258b638d198d700fb78b4dc55937e55d49d2a456a042dc4ecd82a9584d9100"
}
