interplexr
Well-Known Member
I'm getting ready to make my first mead, an apple mead. I was planning to make a 3 gallon batch with 2 gallons apple juice (pasturized w/ no preservatives) and a gallon of water with around 9 lbs of honey. I made a starter yesterday for my White Labs sweet mead yeast. I filled a half gallon jub 2/3 full with apple juice and pitched my yeast. It's been bubbling away and I shake it from time to time to get all the CO2 out and get the yeast that's settling back in solution.
I've made beer starters before and am used to seeing some krausen. I haven't seen that with this mead yeast yet. Is that right? I was curious about the smell too. It's a strong apple smell with maybe some sulfur? I don't want to call it vinegar though. What should I be expecting with an apple juice starter? Should I taste the starter tomorrow when I make my mead and if so what should it taste like? I normally taste a bit of my beer starters before I pitch them to see if they taste off. I have a dry yeast for a back up should my starter be bad.
I'd like any feedback on my recipe too if anyone has any thoughts on it. I planned to smash up some golden delicious apples and add about halfway through fermentation. Should I wait till 2/3's is done? Should I pasturize them with some heat before I add them?
I appreciate any help you folks can provide.
I've made beer starters before and am used to seeing some krausen. I haven't seen that with this mead yeast yet. Is that right? I was curious about the smell too. It's a strong apple smell with maybe some sulfur? I don't want to call it vinegar though. What should I be expecting with an apple juice starter? Should I taste the starter tomorrow when I make my mead and if so what should it taste like? I normally taste a bit of my beer starters before I pitch them to see if they taste off. I have a dry yeast for a back up should my starter be bad.
I'd like any feedback on my recipe too if anyone has any thoughts on it. I planned to smash up some golden delicious apples and add about halfway through fermentation. Should I wait till 2/3's is done? Should I pasturize them with some heat before I add them?
I appreciate any help you folks can provide.