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Old 10-05-2012, 12:42 AM   #11
Arpolis
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Yea follow my starter recipe to the letter and it should ferment you out. With only 15 lb of honey used all together your ABV is high but not too high to get fermentation up and going with a proper starter of Lalvin 1118. With the must the way it is yeast just gets shocked and poop out if you only rehydrate with a little sugar water. Patience is key with meads and some times even preparing the yeast to start fermenting takes forever. That is the life if a mead maker.



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Old 10-05-2012, 10:08 PM   #12
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I should've listened to you at first Arpolis, I'll make another starter as soon as I get more honey. Thanks again guys.



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Old 10-12-2012, 06:21 PM   #13
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Quick update.

I followed your starter Arpolis to the T, and it looks like it started fermenting nicely in it. I let it sit for about 8 hours and when I woke up I pitched it all. This was the morning of Oct 11th. so 24 hours later still no signs of fermentation in the carboy. When I swirl the brew around it dispels a lot of gas but it never seems to do that when it's sitting on it's own. I'll probably let it sit at least another day, then I might consider racking before bottling during the next week.

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Old 10-12-2012, 07:39 PM   #14
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Last time I had to start a really tuff must it took just over 36 hours for fermentation to pick up strong. But if it is actually dispelling gas when you swirl and it did not befor then you have fermentation. May not be what you are used to but it is there. Good luck on getting this fermented down.

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