Yeast not Proofing - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Yeast not Proofing

Reply
 
Thread Tools
Old 10-21-2012, 01:00 PM   #1
amazinglarry
Recipes 
 
Sep 2009
new york
Posts: 101
Liked 1 Times on 1 Posts



Hi all, was making a mead yesterday and my yeast didn't proof (5 g D47 in 2 oz water 7g Go-Ferm). Figured it was a bad batch then did my second packet, no go. Then my third, still the same. I've never had this happen before. I find it hard to believe that three different packets of yeast that I bought within the last month and have been sitting in my temp controlled fridge are all bad. I should also mention I didn't use a thermometer to check the temp of the water, it's possible the water was a little cool but had to be at least 80 degrees.

My question is, does the absence of foam normally associated with proofing definitely mean the yeast is no good? Can this be the result of using cooler water, and if so, does that also mean that the yeast in not good anymore.

Lastly, I said f**k it and pitched the last two packets anyway. It is been 16 hours and there is no activity in my air lock, I was planning on running out to my LHBS and getting two more packets to repitch. Is this necessary/recommended or is the yeast just going to be a bit sluggish because of the possible low proofing temp. BTW my must is sitting at 68 degrees right now if that matters.

Thoughts?

 
Reply With Quote
Old 10-21-2012, 01:16 PM   #2
RobertRGeorge
Recipes 
 
Jul 2012
Nelson, Bc
Posts: 537
Liked 49 Times on 39 Posts


I reconstituted a pack of Red Star Cote du Rhone three days ago and there was no foaming. However it did ferment the must down to 1 Brix in three days, too quick for me. You could raise the must temperature as that does seem too low. Bring it down again after fermentation starts.

 
Reply With Quote
Old 10-21-2012, 01:37 PM   #3
amazinglarry
Recipes 
 
Sep 2009
new york
Posts: 101
Liked 1 Times on 1 Posts


Did you have sugar or go ferm in the water? You'd only be rehydrating it otherwise.

 
Reply With Quote
Old 10-21-2012, 04:08 PM   #4
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 169 Times on 153 Posts


Foaming is not an indicator of yeast activity...big misnomer. I would check your S.G., keep the airlock off until 2/3 sugar break and warm that up to at least 70 until it gets going. Use your hydrometer, you will be shocked at how many people just keep pitching yeast because they do not see bubbles or airlock activity only to find their wine is fermenting.
On the chance that three packets of yeast are dead...I would notify your source.

Is this a high gravity must by chance?

Good luck!!
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 10-21-2012, 04:40 PM   #5
amazinglarry
Recipes 
 
Sep 2009
new york
Posts: 101
Liked 1 Times on 1 Posts


Hi Saramc, are you saying that yeast not foaming during proofing is a misnomer? The reason I ask is that I know with bread yeast the manufacturer specifically says if its not foaming its no good and when I've done beer using dried yeast I've always seen foaming, is wine yeast different? Also, can you explain why I would keep the airlock off? I know it's probably not necessary because of the Co2 being heavier then oxygen but I wouldn't think it would hurt either. By the way this is a high gravity mead (4lbs per gallon of water).

 
Reply With Quote
Old 10-21-2012, 10:44 PM   #6
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 169 Times on 153 Posts


Quote:
Originally Posted by amazinglarry
Hi Saramc, are you saying that yeast not foaming during proofing is a misnomer? The reason I ask is that I know with bread yeast the manufacturer specifically says if its not foaming its no good and when I've done beer using dried yeast I've always seen foaming, is wine yeast different? Also, can you explain why I would keep the airlock off? I know it's probably not necessary because of the Co2 being heavier then oxygen but I wouldn't think it would hurt either. By the way this is a high gravity mead (4lbs per gallon of water).
A rep told me that when hydrating per the pkg instructions the foam you typically see is due to the formulation of the yeast, just part of the rehydrating process. I have actually had wine yeast that foamed and never took off. Took the one pkg left to HBS and they also got failure. Who knows what the issue was. Another yeast I had was fine, different type, same store, same time. I just went to the Llalemand website and they even have a foam related question/answer. Now foam during fermention is different, though not every yeast causes noticeable foam.

As far as oxygen, you will have a better chance during early stages if your must has access to 02. Many do not airlock until 2/3 sugar break or even dry...I am a 2/3 gal. Though many people do ferment from Day1 under airlock, but when troubleshooting oxyfen access and temperature are commom go to issues. High gravity musts alone can be hard to start due to high sugar content, shocky yeast, etc.
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 10-22-2012, 12:16 AM   #7
roadymi
Recipes 
 
Dec 2009
Middle of the Mitten, Michigan
Posts: 807
Liked 33 Times on 31 Posts


When I proof yeast i do it in a sealed mason jar. when it starts building pressure I know it is making co2 and is working.
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
Reply With Quote
Old 10-22-2012, 01:27 AM   #8
GinKings
Recipes 
 
Apr 2008
Bridgewater, NJ
Posts: 582
Liked 17 Times on 16 Posts


Maybe I'm missing something, but I've never seen the point of leaving the airlock off a mead fermentation. I'm not saying it's bad. I just don't see the advantage and I prefer the piece of mind of an airlock. Once fermentation starts, there is enough CO2 coming out that I can't imagine a significant amount of oxygen getting in.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beginner Question on Proofing/Pitching Yeast MarkIafrate Beginners Beer Brewing Forum 2 02-12-2012 06:08 PM
Proofing yeast? StittsvilleJames Beginners Beer Brewing Forum 2 01-21-2011 01:43 AM
Proofing dry yeast packets skidaddytn Fermentation & Yeast 11 08-20-2010 04:13 PM
Proofing yeast loh777 Beginners Beer Brewing Forum 5 10-16-2009 01:49 AM
Proofing Yeast as a Starter PAbrewer07 Beginners Beer Brewing Forum 17 09-17-2007 08:35 PM


Forum Jump