I got it in my head last weekend that I needed to homebrew again (it's been more than 10 years!), and so I boiled 4lbs of honey, 2lbs of ginger, 1lb of dark brown sugar and 1.5lbs of raisins (since none of that other stuff has much in the way of yeast nutrients beyond sugars) with some cinnamon and other spices and put it in my 6-gallon beer carboy with 1pckg of Red Star champagne yeast. By the next morning, I had one bubble in the airlock every 4 seconds. Less than a week later, I'm down to 1 bubble every 5 seconds. So I'm using champagne yeast for primary fermentation. I have no idea how this is going to turn out, how long it's going to take to finish primary fermentation or whether I just wasted $30 worth of ingredients.
Is 1 bubble every 5 seconds too slow? I've got it in a dark closet in my laundry room. We're having a warm winter here in North Carolina, but there's no heat register in the room and it stays at around 66-67F all the time.
I guess it is what it is at this point--maybe I should have asked questions first and shot later--but I was curous. Any thoughts?