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Old 03-05-2013, 02:33 PM   #1
mthoodrider
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Default Fermentation never started

I assembled my first batch of Mead last Saturday 3/2 and fermentation has not begun yet 3/5 at 6am (must is at 68deg F). I am concerned and not sure the best approach to fixing at this point. Recipe used was 17lbs of Clover honey and 4gal water. Used White Labs WLP720 Sweet Mead/Wine Yeast, 2 tsp of Nutrient and 2 tsp of energizer. The recipe called for Lavlin D47 but I couldn't find it. Should I have not used the same energizer and nutrient with the liquid yeast? Suggestions on how to solve this issue?

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Old 03-05-2013, 02:35 PM   #2
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Fresher yeast. Check the dates on the packets/vials and re-pitch. Follow any hydration instructions prior to pitching.

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Old 03-05-2013, 02:37 PM   #3
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Everything mentioned there sounds fine. Give it a little time. What indicates that fermentation has not started? Lack of air lock bubbles is commonly due to a poor seal.

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Old 03-05-2013, 02:39 PM   #4
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The lack of air lock activity has me thinking fermentation has not started. I was expecting more vigorous perking.

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Old 03-05-2013, 02:49 PM   #5
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Unless the yeast was over a year old I'm sure it's fine. It might be a little slow to start if it is old, but it will take off. If there is any activity you are fine. If there is no activity take a look inside to see if you have any bubbles on the surface.

For details of how yeast stores over time see this:
http://woodlandbrew.blogspot.com/201...viability.html

and this more recent experiment:
http://woodlandbrew.blogspot.com/201...rs-4-of-4.html

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Old 03-05-2013, 02:58 PM   #6
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I was interested in doing the staggered nutrient method. Will adding additional nutrients before visible fermentation cause undesirable effects/flavors?

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Old 03-05-2013, 03:01 PM   #7
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Gunna pop the q- did you take a hydrometer reading?

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Old 03-05-2013, 03:37 PM   #8
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Not yet, will take one tonight and see if fermentation has actually started.

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Old 03-05-2013, 03:45 PM   #9
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Started a batch of mead 3/3 I did not have any activity last night so I took a reading start SG was 1.118 when I took the reading last night it was at 1.102.

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Old 03-06-2013, 01:57 PM   #10
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Checked my SG last night and it showed fermentation was taking place. OG was 1.094 and the reading last night was 1.042 which seemed a little low for 3 days into fermenting. I added a 1/2tsp of ferment k and stirred. My recipe called for an OG of 1.110-1.120 and finishing at 1.010. Will this batch turn out dryer than normal because of the low OG?

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