vahallasbrew

Recipes 

Belive the nutrition in my batch is low cause im not seeimg much activity i think it may be low nutrition but i dont have any yeast nutritions i could drop in the carboy. My mom said i could use sugar and some one told me to use eposom salts but wouldnt that kill the yeast? A quick adive tip would be very very apperciated i really dont wanna lose this batch thanks everyone.

biochemedic

Recipes 

Epsom salts is a magnesium source, which is necessary for yeast metabolism, but only in trace amounts. Adding sugar won't change anything...you would assume you have plenty of sugars in an unfermented must!

Your best bet if you don't have any yeast nutrients is to use boiled bread yeast...pick it up at any supermarket and boil up few packets in a little water, let it cool off then pitch it in.

There are certainly other reasons though why you might have a sluggish fermentation...it would probably help if you shared your recipe and general procedure details as well...

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Bottled: Basic Spiced Cider, W. Coast of Belgium IPA, NJFB Stout v1 & v2
Mead List: Southern Pyment, Simple Cyser '08, '09,'10 & '11, PomPom Melomel, English hop metheglin, American hop metheglin, Chocolate Mead, Cherry Melomel, Belgeglin, Bochet
Primary: Caramel Quad, Cocobochet
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day Ginger Metheglin
Planned: Traditional Gesho T'ej

vahallasbrew

Recipes 

Its a orange mead with one large orange, 25 rasins, a stick of cinimon, and a singal clove with 1 pound of honey.

fatbloke

Recipes 

So I presume it's the JAO recipe ? Just with less honey ? Or is it not a gallon or what ?

How long has it been made/fermenting ?

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vahallasbrew

Recipes 

Yeah its Joe's its a half gallon and today was day 5 of fermenting.