Help No Bubbles

[Matt T]

Hello everyone,
I'm just starting out making honey mead for the first time . I have. Used a 5.5 gallon glass fermenter and accidentally added 30 lbs of unpasteurized honey and filled with room temperature spring water . I added Lalvin 71B yest and I used 10 grams that I warmed up the water to 35 degrees Celsius in a seperate cup and stirred after 20 minutes after letting the yeast sit and added to the must in my fermenter I have it in a closet at room temperature of 21 degrees . Came back to it 48 hours later and no bubbles but still smelled sweet so I added another 10 more grams of yeast and have it sitting . Can someone please help me find out how to fix this issue ? And is it even going to ferment at this point?

 

[VikeMan]

Did you not add any nutrients? Honey is pretty much devoid of nutrients (such as nitrogen) that yeast need.

Also, I'm pretty sure that's way too much honey for 5 gallons of mead, unless you plan to end up with a really sweet mead after the yeast hit the wall.

And, you might get better help in the mead sub-forum.

 

[Matt T]

Ok thank-you . What would be your opinion on fixing it . Do I need to divide it and add water to help the fermentation ? As of right now I do have an outter ring of foam in the carboy . It has only been 3 days now. Not sure how to fix this but. I will look into the mead sub-forum

 

[VikeMan]

Yes, I think I would double the volume, add appropriate nutrients, and possibly pitch more yeast after adding the nutrients.