cyser issue

insnekamkze86 · 01-21-2012, 05:00 PM

hello there i just started a 2 gallon batch of cyser mead and worried that i have to re pitch the yeast. I have 4 pounds of honey to two gallons of cider and got it to about what i thought was 60 degrees which felt a little warm and pitched the yeast and superfermt for nutrient. It had a little activity during 2am but theres no activity at all now and it doesn't look like the yeast is doing anything. Is it possible that the yeast is dead and i need to re pitch or am i overacting? The yeast i used was Lalvin d-47 i believe is the strain.

I am trying to have the mead ready for march for a trip out of state; have it done primary fermenting and bottling fermenting while im driving. But now that might not be possible if the yeast is dead or sleeping. I was wondering if someone can help me out thanks again. The last time i made mead it was a sweet mead at 6 gallons and it was a slow fermentor but always had activity this has none at all right now, the batch was started at 1am today.

turtlescales · 01-21-2012, 06:50 PM

I've heard that D-47 is often a suggish fermenter. If you started at 1am today, I wouldn't worry about it yet. Take a gravity reading, and check it again in a day or two.

insnekamkze86 · 01-21-2012, 07:00 PM

i took the temp with a candy thermometer i had no readings and it was super cold so i put the batch in a 100 degree water bath for a few hrs and the temp read only 40 to 60 but felt like 70 degrees; the starting gravity was 1.200
if theres no sign of activity tomorrow or next day i need to get more yeast correct?

turtlescales · 01-21-2012, 08:50 PM

I'm pretty new at this myself, I am sure someone with more experience will be along shortly though. I can say, I had a melomel that I was convinced I had killed because it took 3 days to start showing signs of fermentation. D-47 is supposed to be good between 59-68 degrees farenheit, I'd imagine it is alright. If it is a bit too cold it could delay the ferment a touch, but again it is still really early. Probably a good time to just relax and have some homebrew.

insnekamkze86 · 01-22-2012, 12:55 AM

K I'm.just worried because its almost two hrs one way to get a supply house for.more yeast

urbanmyth · 01-22-2012, 01:01 AM

A starting gravity of 1.200 sounds nuts. That's a potential alcohol of over 20%, if you let it dry out.

insnekamkze86 · 01-22-2012, 01:55 AM

It was 1.320 but that was bf the second gallon of cider went in which brought it down some potential 16 abv mead so I'm not sure if its to high alcohol or the yeast is not alive bc it was to cold or warm

urbanmyth · 01-22-2012, 02:01 AM

D'47 is only "rated" to 14% alcohol. That will be one cloying sweet mead.

insnekamkze86 · 01-22-2012, 02:10 AM

Ya if it ever starts fermenting it be great used 3 pounds of red bamboo honey n 1 pound of clover honey n 2 gallons of cider its the first time o ever made a cyser

**huesmann** · 01-22-2012, 02:43 PM

Dilute it out with a little water. Your yeast is probably choking.