Help! I rehydrated and added nutrient in the water

hightest said:

Other than plain water, nothing should be used in the rehydration of dry yeast. Yet, there is one exception, and that is a product known as Go-Ferm, or its equivalent - Startup.

As you are getting back into making mead after quite a lenghty absence, I would suggest you read the forum's mead FAQs. They should help to guide you, and perhaps share newer concepts and advances that have been made in the past decade...

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jezter6 said:

I saw this in another thread and decided I need to post this question. I mistakenly put some yeast nutrient in the hydrating water with the yeasties, thinking it could use that to start doing it's thing while I was waiting for the must to cool and go into the fermenter.

I brewed this on Wednesday and the must got cloudier than when I put it downstairs, but I'm not getting bubbles.

I used 2 packs of Cotes de Blanc.

Could I have screwed this up, or is it likely building up to start bubbling any moment? It is kinda chilly (low 60s) in the basement, so I hoped that was the better temperature than upstairs where it's closer to 70. I didn't want the high rubbing alcohol flavor that I assume (like beer) comes from higher fermentation temps.

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jezter6 said:

I saw this in another thread and decided I need to post this question. I mistakenly put some yeast nutrient in the hydrating water with the yeasties...

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jezter6 said:

What? Meadmakers use hydrometers?

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hightest said:

Although I do have hydrometers (4), I primarily use a refractometer for determining must SG...

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