I started a 3 gallon batch of cranberry/blackberry melomel about 36 hours ago. My must was too warm so I didn't throw in the yeast starter till 24 hours ago...when the must was around 70-72F. 24 hours later (now) I have a thick nasty swelled looking yeasty layer on the top..with very very quiet random noises coming out of it. So I'm assuming this is the lag phase?
I wanted to try the staggered yeast nutrients and just don't know where to start adding in. I'm using Nutravit which is a mix of nutrient and energizer. I've already added 1 tsp to the starter (my starter grew quite large). When should I add my next addition, I was thinking of using 1/2 tsp as my additions. Do I wait until this lag phase is done and I can hear active fermentation? Also do I stir it up a lot when I add in. I shouldn't stir the lag phase nasty stuff right?
I'm used to making wine kits and would never of stirred a fermenting must..so this makes me nervous and I'd hate to ruin the mead
Thanks a lot...any words of wisdom would be a major help!!!