Originally Posted by Dendion
I have noticed that the room temp has an effect on starting fermentation. My first batch started slow at 75*, yet my second batches started right up at about 80*...
Ok, I moved it to a lightly warmer area. I had read that D47 isn't recommended above 70F so I tried to keep it cool
Originally Posted by Illuveatar
What's going on with that bottom 2 inches ? is that undissolved honey ?
If so your yeast may not be taking off because it has experienced osmotic shock. If the honey is sitting at the bottom then the bottom few inches of must will have a very high SG and will draw fluid out of the yeast cells through osmosis. The suspended yeast will be ok but any that fell to the bottom is probably toast.
If my eyes are just playing tricks on me then don't worry, but if that's honey at the bottom then I'd say you need to get it stirred in better. You might need to toss some more D47 in there to make up for any yeast that may have died off, or you could just aerate and oxygenate heavily for several days to build up a healthy colony again.
I wouldn't worry if it doesn't start right away, or even if it doesn't start after a few days. Mead is pretty sterile and it should keep well enough until you get the fermentation underway.
Correct, that is honey. I followed the recipe without much though, which may have been a big mistake. I read in the thread though that another person did the same and was told that it would work out in the end.
Overnight nearly all the yeast fell to the bottom, so I guess it's pretty dead. Will dead yeast affect the end taste?
Regarding aeration and oxygenation, I'm lost. If I dumped it into a sterile 5 gallon carboy and shook the hell out of it would that suffice? Or do you guys have compressed gas cylinders for aeration?
Thank you all for your help, I am quite disappointed with how this turned out.