Well this is my first mead batch. I did everything in the sticky guide such as ferm-k and DAP stage 1.
I pitched Wyeast Sweet Mead Yeast once the must temp was 77degrees or so. It is made for 5 gallons so I split it amongst 3 1/2 gallons.
its been 17 hours, and I understand the fermentation is not as vigorous as dry yeast which I've used in the past for wine/beer. My Meads are sitting at around 74-75% which is the top end of the fermentation temperature.
There is no foam at all and smell is the same. Of course I will let it sit a few days but if it doesn't change should I just order and pitch another liquid sweet mead yeast? I really wanted to pitch a high quality mead yeast. If you have suggestions on a dry yeast I will take that as well! All I have lying around is Munich dry yeast (is for wheat ale) and Fleischmans.
Cheers!
I pitched Wyeast Sweet Mead Yeast once the must temp was 77degrees or so. It is made for 5 gallons so I split it amongst 3 1/2 gallons.
its been 17 hours, and I understand the fermentation is not as vigorous as dry yeast which I've used in the past for wine/beer. My Meads are sitting at around 74-75% which is the top end of the fermentation temperature.
There is no foam at all and smell is the same. Of course I will let it sit a few days but if it doesn't change should I just order and pitch another liquid sweet mead yeast? I really wanted to pitch a high quality mead yeast. If you have suggestions on a dry yeast I will take that as well! All I have lying around is Munich dry yeast (is for wheat ale) and Fleischmans.
Cheers!