BigStone777

Recipes 

Can anyone tell me what i can use as yeast energizer and yeast nutrient, if i cant order them directly? Someone mentioned crushed multivitamin?
And what about acid blend?

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Support Medicinal Mead
Another reason not to boil honey when making mead: Honey which comes from local bees carries pollen and pathogens relevant to your area. Consuming these natural medicines will boost your resistance to local pollens and other allergens. Boiling destroys them.
If all else fails, just drink more mead anyway...

will_cbe

Recipes 

Yeast Energizer/Nutrient:
Bee pollen. If you're buying directly from the producer, ask them.
Raisins. Chopped, smashed, or generally abused.

Acid Blend:
Lemon juice is a good substitute. Just add it to taste, probably 1 mL at a time.

While the regular additives are better, these are better than nothing.

__________________
Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider

thorsr

Recipes 

How big is the difference?
Using only natural stuff does have a charm to it.
Besides the polen, is there any other energizer?
thanks

hightest

Recipes 

Can you not find a chemical supply store in China that sells food grade diammonium phosphate? That would solve your energizer problem.

lapaglia

Recipes 

Epsom salts (Magnesium sulfate) are part of my yeast energizer. Thats should be easy to get.
B vitamins are good too.

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Primary: 3 gallon cider S-04
Secondary: Valentine Apfelwein Clone 1 Gal
Bottled: Halloween Apfelwein Clone 1 Gal
On Deck: 90 Shilling Clone

hightest

Recipes 

For some time it has been known that effective honey fermentation is problematic as a result of inherently low levels of vitamins, minerals, and nitrogen in natural honey. Further, honey has poor pH buffering capabilities that if not controlled can result in a stuck fermentation.

Ken Schramm presented (July 2004) the results of a scientific study of the free amino nitrogen (FAN) levels of mead musts. Beer wort and wine musts tend to provide plenty of FAN, a crucial yeast nutrient - deficient in mead musts. A FAN deficiency can cause the yeast to autolyze and make higher alcohols, causing off-tastes and increasing the severity of hangovers. FAN levels in mead musts are woefully inadequate for yeast nutrition, even with the addition of moderate amounts of fruit juice. Hence, the need to add supplemental nitrogen in the form of diammonium phosphate.

While it may provide certain suplemental nutrients, epsom salts do not provide the necessary supplemental nitrogen.

thorsr

Recipes 

So,
From what I got here it is better just to go with raisins then try crushed vitamins and salts. right? Or is there another fairly practical and attainable thing?

Kauai_Kahuna

Recipes 

You could also boil an old yeast cake, the little beasties are somewhat cannibalistic and dead yeasties have good things that young yeast thrive on.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

lapaglia

Recipes 

I dont believe that I said it did.

__________________
Primary: 3 gallon cider S-04
Secondary: Valentine Apfelwein Clone 1 Gal
Bottled: Halloween Apfelwein Clone 1 Gal
On Deck: 90 Shilling Clone

thorsr

Recipes 

That´s a cool solution kahuna. I might test it soon.