Did I kill my yeast?

dummkauf · 11-14-2011, 11:52 PM

So I made a brochet(burnt mead) last night, and I let it cool down after adding the water to the pot, but since it was getting late, I pitched 2 packets of montrachet dry yeast into the must and went to bed. The must was at 82F when I pitched, but I was thinking I was OK since that's supposedly good between 59F-86F, plus the back of the package said to rehydrate in water 88F-101F, so I figured I was safe at 82F.

However, it's been about 20 hours since I pitched the yeast, no bubbles, pulled a hydro sample and it's still at the exact OG it was last night before I pitched the yeast. Is it normal for fermentation to take this long to start, the other batch of mead I made yesterday is bubbling away, and I've never seen one where the gravity didn't change by even 1 point like this before. Normally I would just wait, but the higher pitching temp has me a little worried.

Thoughts?

**biochemedic** · 11-15-2011, 12:34 AM

Not overly familiar with Montrachet strain, but in general, you can sometimes see lag times this long. I'd make some attempts to get some new yeast, and if it doesn't start up in another 18-24 hrs, pitch some new beasties...this time rehydrate them properly, and get them in there. In general, I try to pitch at or even below fermentation temperatures, realizing that once yeast get going, the internal temp of the fermentation chamber will easily get up a few degrees above ambient. I find also that I'm less likely to get huge amounts of blow off if I keep the temps lower.

Oh, and if you didn't add yeast nutrients, do it...

dummkauf · 11-15-2011, 03:56 AM

yes, yeast nutrients were added, I'll give it another day and see what happens. Will probably stop by the brew shop on my way home from work tomorrow and grab a couple extra packets of yeast, just in case.

dummkauf · 11-16-2011, 01:05 AM

Think I definitely killed them, gravity has still not budged so I repitched another packet of montrachet tonight. Temp according to the sample I pulled is 68F so this one should hopefully take.

On the plus side, the must on this burnt mead smells like roasted marshmallows

calicojack · 11-16-2011, 02:36 AM

were you just doing a straight bochet? no other ingredients? nothing with preservatives/sorbate?

dummkauf · 11-16-2011, 03:29 AM

Quote:

Originally Posted by calicojack

were you just doing a straight bochet? no other ingredients? nothing with preservatives/sorbate?

That is correct. Only things in the bucket are "burnt" honey, water, yeast nutrients, and yeast.

Gravity is at 1.106 and hasn't budged.

Was following this recipe: http://www.homebrewtalk.com/f30/bochet-mead-burnt-mead-148209/

Also just realized that it's "bochet" not "brochet"

**fatbloke** · 11-16-2011, 05:05 AM

If you pitched it dry at 82F, there should be no reason for it to be dead. Though sometimes, it can take a long lag phase.

The rehydrating just gets some moisture into it to help it along and lower temps might, feasibly slow its action some more.

If you're worried then just make a starter and pitch that........

gratus fermentatio · 11-16-2011, 10:58 AM

I'd say it's the fact that you pitched dry yeast directly into a high gravity must. If it takes off at all, it's going to have quite a lag. It's best to rehydrate dry yeast according to instructions on the packet before pitching. With a high OG, you might consider making a yeast starter & pitching that. That way you know the yeast is alive & well, and you're giving it a much better chance to do it's thing well & quickly. Try aerating the heck out of the must, that might help it to take off without repitching.
Regards, GF.

**huesmann** · 11-16-2011, 12:24 PM

Is 1.106 considered high gravity?

bubbachunk · 11-16-2011, 01:07 PM

Quote:

Originally Posted by huesmann

Is 1.106 considered high gravity?

Depends I suppose but consider 1.100+ high gravity for wines and ~1.075+ for beers.

I am bit surprised at the extent of your lag phase but I would not worry because a couple days is nothing relative to the amount of time you will be aging that before it is ready to drink.