CMaso
Member
I have a 5-gallon batch of mead that I racked three weeks ago (on Sept. 7). I'm using EC-1118 yeast. I began three weeks before then, and Aug 17, with one packet (rehydrated), and added 1/2 tsp of nutrient per day for three days, and it was bubbling happily. After I racked, it started to slow down and stopped bubbling altogether. Yesterday, I rehydrated another packet of EC-1118 and added it into my must, along with 1/2 tsp of nutrient. It's one day later, and the burper hasn't started bubbling yet.
I checked to see what the consequences of adding more yeast could be, and it sounds like there's no harm in doing so. From what I read, adding one more package of yeast isn't likely to affect flavor; it's only if I were to add 10-20 more packets that it might stress the yeast and affect the flavor.
Note the room temp is mid-70s. That's why I used EC-1118 with this batch, because that yeast is known to be more tolerant of warmer temperatures. So I'm wondering why it hasn't started burping again - could all of the sugar have been consumed already? Advise on next steps? Thanks much.
I checked to see what the consequences of adding more yeast could be, and it sounds like there's no harm in doing so. From what I read, adding one more package of yeast isn't likely to affect flavor; it's only if I were to add 10-20 more packets that it might stress the yeast and affect the flavor.
Note the room temp is mid-70s. That's why I used EC-1118 with this batch, because that yeast is known to be more tolerant of warmer temperatures. So I'm wondering why it hasn't started burping again - could all of the sugar have been consumed already? Advise on next steps? Thanks much.