Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Newb questions, did I kill my yeast?

Reply
 
LinkBack Thread Tools
Old 01-01-2012, 04:55 PM   #1
turtlescales
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Spokane, WA
Posts: 159
Liked 3 Times on 3 Posts
Likes Given: 7

Default Newb questions, did I kill my yeast?

Thanks to all of you for your advice and past posts, this site has been an invaluable resource to me as a newbie to the hobby.

I started a raspberry melomel on Friday, using 71B. I had put a campden tablet into the must the day before (decided to do 10oz of berries now and possibly another 10 during secondary) and waited 24 hours before pitching the yeast. There hasn't been any activity in the airlock, though we did aerate the must yesterday. Not sure if I should be concerned or not, started another batch of mead last night with K1V-1116 and already this morning less than 12 hours later it is bubbling away. I used goferm with each rehydration.

If I did kill the yeast, my LHBS won't be open again until Tuesday. I'm concerned about the must going bad before then. I don't have any more 71B, just a packet of Red Star Champagne yeast and another of the K1V-1116. I can't tell if I am being a jumpy mead n00b or what, any advice is as always appreciated.

__________________
turtlescales is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2012, 05:30 PM   #2
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,799
Liked 76 Times on 67 Posts
Likes Given: 21

Default

First of all, I think the procedure of using the campden for 24 hrs is completely unnecessary. A good portion of brewers yeast will overwhelm any possible contamination on the berries.
What is the size of your batch...
How long exactly has it been at this point since you pitched?
Did you rehydrate the yeast or just direct pitch?
Check your airlock, sometimes it can be loose or otherwise some leak that might make it seem as if there's no activity.
If all else fails, check a gravity reading and compare it with your OG...that's the only sure way to tell if you're starting to ferment.
Also, you might want to consider checking your pH...with the acidity of the fruit, it could be affecting the yeast getting started...

__________________
Packaged: A bunch of random stuff...*and* American Pale Mosaic SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Hopefully being refilled next week!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2012, 05:42 PM   #3
turtlescales
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Spokane, WA
Posts: 159
Liked 3 Times on 3 Posts
Likes Given: 7

Default

Pitched it Saturday night, rehydrated with goferm. Single gallon batch, and realized last minute I had no efficient way to get some must out for an SG sample and didn't take one. :/

__________________
turtlescales is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2012, 09:37 PM   #4
turtlescales
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Spokane, WA
Posts: 159
Liked 3 Times on 3 Posts
Likes Given: 7

Default

pH is about 4, perhaps a touch higher. My pH strips don't have a great scale on the package, wasn't paying attention when I bought them. SG is 1.2 I think, probably taking that wrong.

Questions... is the pH to high? How would I reduce it if it is, and with the raspberries in the must at what point do I consider it a loss due to spoilage?

__________________

Last edited by turtlescales; 01-01-2012 at 11:56 PM.
turtlescales is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2012, 10:57 PM   #5
cgenebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: boston, ma
Posts: 113
Liked 3 Times on 2 Posts

Default

so far I dont see anything that you did to kill the yeast. How many lbs of honey did you use?
what temp did you rehydrate at? When you used campden, did you cover it with a cloth to allow the gasses to escape?

the lag phase might just be taking long for some reason.

I wouldnt worry yet

__________________
cgenebrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2012, 11:59 PM   #6
turtlescales
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Spokane, WA
Posts: 159
Liked 3 Times on 3 Posts
Likes Given: 7

Default

3.5 pounds of clover honey, rehydrated at about 103. I didn't realize I was supposed to cover it with a cloth, I left it corked for that. :/ I did shake the jug pretty good before I added the yeast and let the cap open for it to aerate some. Fingers crossed it starts showing some signs of life by morning.

__________________
turtlescales is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2012, 12:15 AM   #7
cgenebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: boston, ma
Posts: 113
Liked 3 Times on 2 Posts

Default

I think the issue could be the gravity. You said its at 4.0 pH, but how did you test that? was your instrument calibrated?

I am not sure, but perhaps because you didnt let the sulfites outgas, you "stunned" the yeast. Thay combined with the high gravity would mean a very slow to start fermentation

__________________
cgenebrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2012, 12:37 AM   #8
turtlescales
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Spokane, WA
Posts: 159
Liked 3 Times on 3 Posts
Likes Given: 7

Default

I just used basic pH test strips, the cheap ones that give a range that is broad enough to be nearly useless. I didn't realize which ones I grabbed at the time. Currently I don't have anything else more sophistic to use to check the pH. In the future if I use campden tablets I'll be sure to cover the jug or carboy with a cloth.

But... I just checked again, and looks like the real problem was impatience on my part. The airlock let out a single bubble... seems to be just a late bloomer. Thanks everyone, for the advice and reassurance. :P

__________________
turtlescales is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2012, 01:12 AM   #9
cgenebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: boston, ma
Posts: 113
Liked 3 Times on 2 Posts

Default

the most important lesson is even more important in mead making. Patience! haha

glad its chugging along.

if it stops bubbling dont worry, it may just not have started yet, and the bubble was from a change in atmospheric pressure.

__________________
cgenebrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2012, 02:31 AM   #10
Flumpy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: San Diego, CA
Posts: 59
Liked 2 Times on 2 Posts

Default

Seems like most mead failures result from over-thinking.

__________________
Flumpy is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Newbie questions, yeast advice? turtlescales Mead Forum 2 12-28-2011 07:12 PM
Did I kill my yeast? dummkauf Mead Forum 26 12-07-2011 04:51 AM
Did I kill my yeast? chris_micro Mead Forum 4 11-23-2010 04:07 PM
Did I kill my mead yeast? 582brew Mead Forum 12 10-21-2009 01:29 PM
Newb question svengoat Mead Forum 9 05-23-2009 09:15 PM