SatiricalPuma
Active Member
- Joined
- Sep 16, 2013
- Messages
- 31
- Reaction score
- 1
Hello all,
For my first time making mead, I made 4 1-gallon batches.
1) 4 pounds of honey, water
2) 3.2 pounds of honey
3) 2.4 pounds of honey, water
4) 3.6 pounds of honey, pasteurized but not preserved apple cider straight from source, 1.8 lbs cranberries in sanitized Muslin bags
I rehydrated the yeast in 104 degree water with GoFerm previously diluted in. So far, I have given the batches .15 teaspoons (scale to .75 teaspoons for a 5 gallon batch) of a Fermaid K/GoFerm mix.
It has been about 40 hours and only batches 2 and 3 are bubbling. Batch 1 is a bit concerning but is probably alright because when I've degassed it, there has at least been some CO2 foaming happening.
Batch 4 shows zero signs of fermentation. No bubbling airlock, no foam upon agitating. I cannot check pH right now, as I am at work, but this is what I suspect. Potentially from the cranberries.
Is this too early to be worrying at all? Am I right to suspect pH? How might I get the pH up and start from scratch?
Thank you! Let me know if you need any more info!
For my first time making mead, I made 4 1-gallon batches.
1) 4 pounds of honey, water
2) 3.2 pounds of honey
3) 2.4 pounds of honey, water
4) 3.6 pounds of honey, pasteurized but not preserved apple cider straight from source, 1.8 lbs cranberries in sanitized Muslin bags
I rehydrated the yeast in 104 degree water with GoFerm previously diluted in. So far, I have given the batches .15 teaspoons (scale to .75 teaspoons for a 5 gallon batch) of a Fermaid K/GoFerm mix.
It has been about 40 hours and only batches 2 and 3 are bubbling. Batch 1 is a bit concerning but is probably alright because when I've degassed it, there has at least been some CO2 foaming happening.
Batch 4 shows zero signs of fermentation. No bubbling airlock, no foam upon agitating. I cannot check pH right now, as I am at work, but this is what I suspect. Potentially from the cranberries.
Is this too early to be worrying at all? Am I right to suspect pH? How might I get the pH up and start from scratch?
Thank you! Let me know if you need any more info!