turtlescales
Well-Known Member
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.
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.