Search results

Basically I have added around 1 GM of nutrient for about 1.5/2 gm of yeast for my mead. Is that more?

Hello brewers, Really thanks for all the help and inputs you have been giving to a beginner like me. So As it stands now, the sulfur smell has almost vanished. It is now reduced to a slight hint. But the feel of soda gas is still there. I have degased and added yeast nutrient a couple of times...

Thanks for the input Dan O. Since I am doing it the for the first time, can you tell me exactly how do I degas? Should I just open the lead and keep it like that for some time? Should I shake it after sealing it back?

Hey Guys, just an update. I see that there are minute bubbles. But now there is a slight smell of sulfur along with yeasty smell. Is anything going bad here?

Thanks a million guys. I am really getting excited to see it working. Just to be sure what exactly is acidic smell? The sweet yeasty smell I can tell. But the feeling was as if a aerated soft drink burp out of my nose with some sweetness. Sure there was gas in there.

thank you all for your responses. I am still not sure if it is an agressive fermentation. How soon would I be able to know? I just degassed the vert and sweet yeasty smell (quite winey ) with a slight fizzyness came out. I don't smell anything acidic as of now.

Thanks a lot for the quick reply. My only concern was that I pitched the yeast second time after 24 hours and the sound was immediate and loud. Hope that does not mean aggressive fermentation.

Hello all, I am making mead for the first time. I added yeast to the must first time and even after 24 hours I did not see any active bubbles or sign of fermentation. I again hydrated yeast and after it foamed a little bit (after 15 mins in water ), I added it to the existing must. This time I...