knotquiteawake
Well-Known Member
I just started my first mead last night. A 5 gallon batch of blueberry mead. The instructions said to let the must sit for 24 hours before pitching the yeast. Several other recipes have called for similar waits.
With beer we are always in a rush to pitch the yeast so the beer yeast has a chance to take off a dominate the micro-system preventing any other wild yeasts or bacteria from getting established. So that being said, it makes me nervous to wait this long before pitching, especially with fruit just hanging out there in the primary.
With beer we are always in a rush to pitch the yeast so the beer yeast has a chance to take off a dominate the micro-system preventing any other wild yeasts or bacteria from getting established. So that being said, it makes me nervous to wait this long before pitching, especially with fruit just hanging out there in the primary.