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Old 10-11-2009, 09:07 PM   #1
digdan
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Default Mead Fermentation Rate

Why does mead ferment so much slower than apple wines or beers? Mine seem to crawl. I add nutrients and energizer.

Is it the yeast, or the complex sugars in honey? Is it the lack of free aminos?

What makes mead so slow to ferment?


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Old 10-11-2009, 10:38 PM   #2
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Even diluted honey is a rather hostile environment for yeast to thrive. If you follow the SNA process described in the sticky FAQ above you can speed up your primary to around a week or two, and it also helps with keeping the yeast viable for a faster conditioning. Not a whole lot, just a little faster and cleaner in my opinion.


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Old 10-12-2009, 03:36 AM   #3
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Quote:
Originally Posted by digdan View Post
Why does mead ferment so much slower ..
The answer you seek is in the Mead FAQs - Honey Fermentation Concerns.
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Old 10-12-2009, 04:03 AM   #4
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Quote:
Originally Posted by hightest View Post
The answer you seek is in the Mead FAQs - Honey Fermentation Concerns.
I wish the guy that wrote those FAQ's posted more on this forum....

just kidding, hightest

I've got a ton of cherries in the freezer from the summer and just waiting for a good price on bulk orange blossom; but maybe I'll run the recipe by ya.
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Old 10-12-2009, 11:52 AM   #5
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Quote:
Originally Posted by AZ_IPA View Post
I wish the guy that wrote those FAQ's posted more on this forum....

just kidding, hightest
I'm not, I miss him correcting all my mistakes!
And sharing his experience, and more or less making me a better mead maker. (That takes a lot of effort)
Without his egging me on I have gone to the dark side and started a wine! Mr. Beer snob doing a Malbec.
Actually I do like wines, but usually I can buy better wines than I could make; but sooo many people have told me times have changed.
It is hard for an semi old dog to learn new tricks, but I'm working on it.


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