Originally Posted by heyvail
With that much honey it takes awhile for the yeast to get going...
Sorry, but I'll have to respectfully disagree with that notion...
Adding 16 lbs of honey to 4 gallons of water only creates a must whose OG is ~1.106. Virtually, every mead I make has an OG over 1.100. In my experience, unless the OG is above 1.130, no special treatment is needed to ensure fermentation starts within 8-24 hours of pitching the yeast.
Only once have I had to take special care of a mead, and that mead had a 1.170 OG.
To achieve this success, I adhere to these standard practices:
- Pitch properly rehydrated (w/ Go-Ferm), dry yeast
- Add staggered nutrients
- Add no acid to the must in any form before fermentation is complete
- Use 5g potassium bicarbonate/carbonate per 5 gal batch
- Ensure the fermentation area ambient temperature is above 65°F