Red star champaign yeast now bubbling in the gallon batch of rasberry mead for a few days now. I've read that it's good practice to now dose again with nutrient and energizer then aeriate with a good shaking. Good idea?
further yeast nourishment?
- Thread starter mmead
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huesmann
Well-Known Member
Some people say so, some people say it's not necessary. Those that do suggest hitting it again when your SG is about halfway from OG to FG.
fatbloke
Well-Known Member
The great and good over at gotmead, seem to use at least a 2 part staggered addition method i.e. rehydrate yeast with GoFerm, aerate must, then pitch yeast. Then once there are signs of active ferment, half the nutrient/energiser is added.
The ferment is then aerate at least once a day, until the gravity hits the 1/3rd sugar break. Then the rest of the nutrient/energiser is added and aeration stops. The brew is air locked and left to finish.
There's a number of ways of working out the nutrient requirements, but its also why they seem to prefer Lalvin products as Lallemand/Lalvin publish better data about their products than any other yeast maker. Including nutrient requirements (data published for wine so there's still margin for error).
The ferment is then aerate at least once a day, until the gravity hits the 1/3rd sugar break. Then the rest of the nutrient/energiser is added and aeration stops. The brew is air locked and left to finish.
There's a number of ways of working out the nutrient requirements, but its also why they seem to prefer Lalvin products as Lallemand/Lalvin publish better data about their products than any other yeast maker. Including nutrient requirements (data published for wine so there's still margin for error).
