For some time now I've been testing a novel (?) yeast pitching technique that I believe should vastly improve the lag time when making mead - and possibly other brews.
I'm assuming it's new as I've not read anything about it on the brew forums or in brew-related magazines [but then I can't have read them all...
The process very simple and has resulted in lag times that are in the 1-2 hour range and seems to improve overall fermentation.
While I haven't got enough data to justify a new FAQ, I though I would share it now as there seems to be a forum group brew being planned and this would present an excellent opportunity to see if someone other than myself notices improved fermentation kinetics - lag time & rate.
Here's the general process
- Make up your mead must - include the Stage 1 nutrients
- Properly rehydrate your dry wine yeast (follow the FAQ)
- Place the primary in a place where it will not be disturbed for 24 hours
- New Step: Slowly pour the yeast slurry into the center of the must, but DO NOT STIR IT IN
- Allow the must to sit (UNDISTURBED) for 24 hrs
- Now dissolve the Stage 2 nutrients into some water (30-50 ml), add this solution (in small amounts) to the must and stir-in well. Watch for foaming!
- Proceed as you would normally from this point onward