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Old 01-24-2012, 07:41 PM   #31
insnekamkze86
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I was able to grab some 118 yeast n super ferment when i get hm I pitch the yeast right now im at a smoke shop smoking a cigar

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Old 01-24-2012, 08:58 PM   #32
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You could throw a few lemon slices in there to help with the PH and nutrients

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Old 01-24-2012, 11:45 PM   #33
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I got home late so I havent pitched the yeast yet but i got a temp strip which is showing that the batch is at 69 degrees so i dont think the temp is the problem now; anyways it probably was at the start which i probably messed up by having it to hot since i was winging the temp reading. i have two packets of lavlin 118 yeast and a thing of super ferment as well. My question now is should i just use one of the packets or can i use both? I was thinking of using both but wanted to get a opinion first before i pitch it, its currently in the fridge as we speak. Also the d-47 strain wasnt in the fridge at all and had it for about a month or so in the pantry. Since it wasnt in the fridge would that of been the main reason why im having no activity? Reading is still 1.114 at 69 degrees, thanks for all the help.

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Old 01-25-2012, 12:32 AM   #34
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It's best to keep yeast in the fridge, but a month in the pantry shouldn't have a huge impact on D-47. A friend of mine recently found a pack of dry yeast in a drawer. I believe the expiration date was 1996. He pitched it in a test batch and it fermented just fine.

How hot was your cyser when you pitched the D-47? I don't think the heat would kill the yeast unless it was at least 110 degrees.

Pitching two packets would be fine.

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Old 01-25-2012, 01:11 AM   #35
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I don't know I had it in a 100 degree bath water the candy thermometer I was using said the mead was 60 but It felt like 80 or higher I didnt have a brew temp stick till today so i really couldnt tell what the temp was sorry I used 2 teaspoon of superferment as well when i pitched the yeast will do that again to help with the new yeast

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Old 01-25-2012, 02:28 AM   #36
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If you read the directions on the yeast packet, it's says to rehydrate the yeast in water somewhere around 105 degrees, so a 100 degree bath shouldn't have had any ill effects on the yeast.

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Old 01-25-2012, 02:39 AM   #37
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I just sprinkled the yeast in the batch I didn't rehydrate the yeast at all

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Old 01-25-2012, 03:40 AM   #38
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Quote:
Originally Posted by insnekamkze86 View Post
I just sprinkled the yeast in the batch I didn't rehydrate the yeast at all
11.33pm est i re pitched the yeast i only did one packet increase crap happens again. The degree is now 68 that the batch is at. i re hydrated the ec-1118 yeast with 109 degree water as stated on back of pack, afterwards added to the batch and also added one teaspoon of super ferment for good measure; this time i followed everything to the letter pretty much. Hopefully it will start fermenting, it saids that its a fast fermenter but how long have you guys see this actually take before theres visible activity?
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Old 01-25-2012, 06:59 PM   #39
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There's still no activity of fermentation I picked the carboy up and it looks like there's about 2 inch of sediment on the bottom of carboy from the yeast like its just floating there doing nothing I sinned the carboy to shake everything up now it looks like its mixed instead at thr bottom of the barrel i jave no clue what to do now. Is the batch ruined reading is the same n temp is the same

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