Originally Posted by hightest
Other than plain water, nothing should be used in the rehydration of dry yeast. Yet, there is one exception, and that is a product known as Go-Ferm, or its equivalent - Startup.
As you are getting back into making mead after quite a lenghty absence, I would suggest you read the forum's mead FAQs. They should help to guide you, and perhaps share newer concepts and advances that have been made in the past decade...
I saw this in another thread and decided I need to post this question. I mistakenly put some yeast nutrient in the hydrating water with the yeasties, thinking it could use that to start doing it's thing while I was waiting for the must to cool and go into the fermenter.
I brewed this on Wednesday and the must got cloudier than when I put it downstairs, but I'm not getting bubbles.
I used 2 packs of Cotes de Blanc.
Could I have screwed this up, or is it likely building up to start bubbling any moment? It is kinda chilly (low 60s) in the basement, so I hoped that was the better temperature than upstairs where it's closer to 70. I didn't want the high rubbing alcohol flavor that I assume (like beer) comes from higher fermentation temps.