jpickett
Member
On 12-10-12 I pitched a six gallon batch of traditional mountain honey style mead. I used the no boil method. I brought the honey up to a pourable temp and poured that into three gallons of tap water. Checking with louisville water company the Tap water is cleaner than any available bottled spring water. TDS. From the tap is 51. Completely mixed that in and then added water to bring to six gallons. Must temp is at 70'. I then introduced yeast that is at 70' as well. Dosed nutrients and then stirred that for 10 mins. Air bubbles to the max. Blanked the must with CO2 snapped the lid and installed airlock.
24 hrs later. No bubbles. Added 1/2tsp nutrients and stirred for 10 more min. 12-11-12. Reblanked with CO2
12-12-12 Again no sign of fermentation. Added 1/2 tsp of nutrients and then 10 more minutes of having a numb arm. "Note buy wine degasser for drill"
Question is. Do you believe this is stuck or just REAL slow to start? This is my first batch of mead so I am a complete nube to this. Could be normal behavior and I wouldn't know. The yeast smack pack proofed to about 50% of what my cider yeast packs due. Thought that was a tad strange. But also thought it could be due to it being a different strain of yeast. Mfg date was 18jun12. I have been brewing ciders for a year now and have yet to have this happen with any of those.
Now what would you pros do. Wait it out. Place the must into a fridge to prevent spoilage until new yeast can arrive. Or some other wisdom you have.
Recipe
15 lbs Dutch gold orange blossom honey
5 lbs Dutch gold wild flower honey
One smack pack of wyeast sweat mead yeast 4184
1/2 tsp yeast nutrients on pitch date. Food grade urea and diammonium phosphate
12-10-12. SG @ 70'. 1.123
12-11-12 SG @ 72'. 1.120.
12-12-12. SG @ 70' 1.122
Thanks.
24 hrs later. No bubbles. Added 1/2tsp nutrients and stirred for 10 more min. 12-11-12. Reblanked with CO2
12-12-12 Again no sign of fermentation. Added 1/2 tsp of nutrients and then 10 more minutes of having a numb arm. "Note buy wine degasser for drill"
Question is. Do you believe this is stuck or just REAL slow to start? This is my first batch of mead so I am a complete nube to this. Could be normal behavior and I wouldn't know. The yeast smack pack proofed to about 50% of what my cider yeast packs due. Thought that was a tad strange. But also thought it could be due to it being a different strain of yeast. Mfg date was 18jun12. I have been brewing ciders for a year now and have yet to have this happen with any of those.
Now what would you pros do. Wait it out. Place the must into a fridge to prevent spoilage until new yeast can arrive. Or some other wisdom you have.
Recipe
15 lbs Dutch gold orange blossom honey
5 lbs Dutch gold wild flower honey
One smack pack of wyeast sweat mead yeast 4184
1/2 tsp yeast nutrients on pitch date. Food grade urea and diammonium phosphate
12-10-12. SG @ 70'. 1.123
12-11-12 SG @ 72'. 1.120.
12-12-12. SG @ 70' 1.122
Thanks.