dummkauf
Well-Known Member
So I made a brochet(burnt mead) last night, and I let it cool down after adding the water to the pot, but since it was getting late, I pitched 2 packets of montrachet dry yeast into the must and went to bed. The must was at 82F when I pitched, but I was thinking I was OK since that's supposedly good between 59F-86F, plus the back of the package said to rehydrate in water 88F-101F, so I figured I was safe at 82F.
However, it's been about 20 hours since I pitched the yeast, no bubbles, pulled a hydro sample and it's still at the exact OG it was last night before I pitched the yeast. Is it normal for fermentation to take this long to start, the other batch of mead I made yesterday is bubbling away, and I've never seen one where the gravity didn't change by even 1 point like this before. Normally I would just wait, but the higher pitching temp has me a little worried.
Thoughts?
However, it's been about 20 hours since I pitched the yeast, no bubbles, pulled a hydro sample and it's still at the exact OG it was last night before I pitched the yeast. Is it normal for fermentation to take this long to start, the other batch of mead I made yesterday is bubbling away, and I've never seen one where the gravity didn't change by even 1 point like this before. Normally I would just wait, but the higher pitching temp has me a little worried.
Thoughts?