I'm a first time mead maker-got a simple mead recipe out of a brew supply catologue-figured what the heck.... recipe was for a gallon but I figured-"go big or go home" so the batch was calculated for 6 gallons
12 lbs clover honey
water( to disolve honey)-topped to 6 gals.
after adding the following
3 tsp.yeast nutrient
1-1/2 tsp.acid blend
The recipe called for Lalvin D47-I didn't have any so I looked up the yeasts and compaired characteristics and settled on Red Star Premier Cuvee pitched at 65-75 degrees. Recipe states it'll primary for 2 weeks then "decant" into a secondary add 3 tsp. potasium sorbate and 1-1/2 cps more honey and let it sit for another 2 weeks.......
Well, fermentation lasted slowly for about 8 days-nothin spectacular.... I've always found that the less fuss made over "a batch" the better so it's still in the primary after just over three weeks the stuff appears to still have yeast in suspension ie: the stuff still looks thick..... Is it still on the right track or do I need to add more(better) yeast ?
This is also the first batch of anything I've made w/out rehydrating my dry yeast-could that be a problem ?
I didn't take a hydro. reading before or at this point for what it's worth.
I'm open for suggestions and pointers so.... Lemme know what you all think-I've made alot of real good stuff with the help of this foru and it's members-Thanks in advance. Shane
12 lbs clover honey
water( to disolve honey)-topped to 6 gals.
after adding the following
3 tsp.yeast nutrient
1-1/2 tsp.acid blend
The recipe called for Lalvin D47-I didn't have any so I looked up the yeasts and compaired characteristics and settled on Red Star Premier Cuvee pitched at 65-75 degrees. Recipe states it'll primary for 2 weeks then "decant" into a secondary add 3 tsp. potasium sorbate and 1-1/2 cps more honey and let it sit for another 2 weeks.......
Well, fermentation lasted slowly for about 8 days-nothin spectacular.... I've always found that the less fuss made over "a batch" the better so it's still in the primary after just over three weeks the stuff appears to still have yeast in suspension ie: the stuff still looks thick..... Is it still on the right track or do I need to add more(better) yeast ?
This is also the first batch of anything I've made w/out rehydrating my dry yeast-could that be a problem ?
I didn't take a hydro. reading before or at this point for what it's worth.
I'm open for suggestions and pointers so.... Lemme know what you all think-I've made alot of real good stuff with the help of this foru and it's members-Thanks in advance. Shane