honeybrewmead
Active Member
Ive just put 10kg of honey in 21L total batch and my hydrometer is floating about 1cm below the last line which states 1.100. What approximate OG do I have? Its just honey water and yeast at this point.
ok maybe ill run to the store tomorrow and buy some. now they are closed, the mead is slowly fermenting.I would go with Plan C and add some nutrient at the beginning and then be done with it, no need to overthink it. Nutrients are probably important... but not THAT important to where you're babying the yeast to death. My general impression of this topic: You can baby the yeast all you want... make yourself feel important if you want to... but in the end, it just doesn't really matter.
I would go with Plan C and add some nutrient at the beginning and then be done with it, no need to overthink it. Nutrients are probably important... but not THAT important to where you're babying the yeast to death. My general impression of this topic: You can baby the yeast all you want... make yourself feel important if you want to... but in the end, it just doesn't really matter.
EC-1118Just out of curiosity, what yeast did you use?
I haven't read anything about no-nutrient mead (could you post a link?) but I'd be concerned that stressed yeast tends to produce sulfur and other off flavors and smells. Still, I'm interested in what you're reading; I'm always interested in learning new ways of doing things.The reason why I've put so much honey is I wanted a sweet mead without having to backsweeten it as I don't like the taste of it then so having the yeast do its thing until it reaches its limit with abv is fine with me. This is an experiment as my 4th batch of mead I've ever made. I've been reading about no nutrient mead recently and apparently it will take much longer time for mead to mature so i think ill add some nutrients tomorrow after all.
well the airlock is active, there is some activity but since my hydrometer doesnt show more than 1.100 i dont see the changes.Sounds like it didn't stall, it never took off. At this point, sugary water sitting for two weeks at room temp, I'd be wary. Honey is shelf stable, diluted it is not.
I'd look at your yeast protocol. Pitch rate, rehydration, pitch temp, etc. Even without nutrient, gravity should have dropped some.
Your full recipe and process may help us troubleshoot.
It tastes good and no foul smells so far...
i did rehydrate the 5g package in lukewarm water.im unsure what temp the must was but it was lukewarmish too10C is right down at the bottom of the temp range is it not? Warming it up a bit might help it take off. Since fermentation is exothermic, a simple blanket will probably do.
How much yeast did you add?
Did you rehydrate? In what and at what temp?
What temp was the must when you pitched? What temp was the yeast when you pitched?
I just took a temp reading and its 18C in the room. i was a bit dramatic10C is right down at the bottom of the temp range is it not? Warming it up a bit might help it take off. Since fermentation is exothermic, a simple blanket will probably do.
I've got a package of WLP720 Blush Wine 70ml, the question is would it be ok to pitch different type of yeast from different manufacturer. Would the yeast go to war with each other?16g of yeast would be appropriate for your batch. Massive gravity, underpitched, no nutrients. I'm not surprised it's barely taken off.
There's no harm in pitching fresh yeast.
Harm in pitching nutrients at this point is you don't know how much. Yeast stop taking it up at ~9%. In your case, that's only down to ~1.090. Get lower than that and the leftover nutrients will just sit there making your mead taste nasty. It doesn't age out in less than a year. I've got a few gallons on the shelf that tell that story.
Fresh yeast (2-3 packs!), properly rehydrated in the appropriate amount or a little less of Go-Ferm might do wonders.
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