Issue with yeast activation

[PaulosK]

Hello everyone,
Last night I made a patch of yeast. I think I did all the steps correctly, except for the final which was rehydrating the yeast. I used M05 mead yeast and heat some water to 27 degrees celcius. I noticed that the yeast didnt seem like it was active, but i didnt gave it much thought and poured it in the rest of the mx.
So, after some time without any bubbles i found that the manufacturer recommends rehydrating the yeast to a mixture with 40 degrees celcius.
Now that 12 hours have passed, there are some bubbles, but not nearly as many as you would expect.
Should i buy a new yeast packet, or are there any other solutions?

 

[Hoochin'Fool]

I've never made mead, but I'm confident your yeast is working just fine. Did you note the starting gravity? What's the room temperature where your fermenting mead is located? I'll bet in another 12 hours, it'll be chugging along nicely.

 

[DBhomebrew]

there are some bubbles

Let it ride. Some don't rehydrate at all and have satisfactory results. Next time, rehydrate according to instructions. Maybe include Go-Ferm according to its instructions. If so, be sure to use the proper amount of yeast, don't overpitch. For best results, incorporate a reputable nutrient protocol such as TOSNA 3.0.

Most importantly with mead, let it ride. Patience is the key ingredient.

 

[PaulosK]

I've never made mead, but I'm confident your yeast is working just fine. Did you note the starting gravity? What's the room temperature where your fermenting mead is located? I'll bet in another 12 hours, it'll be chugging along nicely.

yeah the starting gravity is 1100 and room temperature probably something like 20 celcius at average. I jus have it in a room in my apartment

 

[Kickass]

include Go-Ferm according to its instructions. If so, be sure to use the proper amount of yeast, don't overpitch.

What’s the detriment of over pitching? I usually do a 2-2.5 gram per gallon yeast pitch, hydrate with go ferm and use fermaide-O.

I’m wondering if maybe I need to re-evaluate my pitching rate.

 

[Maylar]

What’s the detriment of over pitching? I usually do a 2-2.5 gram per gallon yeast pitch, hydrate with go ferm and use fermaide-O.

I’m wondering if maybe I need to re-evaluate my pitching rate.

I don't think it's possible to over pitch. Typical published rates go by OG but I think that the concern is lowest cost that works.

 

[DBhomebrew]

What’s the detriment of over pitching? I usually do a 2-2.5 gram per gallon yeast pitch, hydrate with go ferm and use fermaide-O.

I’m wondering if maybe I need to re-evaluate my pitching rate.

It's not the overpitch of yeast, it's the overpitch of Go-Ferm that goes with it.

Go-Ferm is added at a ratio according to the amount of yeast. Over pitch the yeast by 5x, that's 5x more Go-Ferm.

Most nutrient protocols and their calculators do not figure the YAN contribution of the Go-Ferm at the time of rehydration.

https://experimeads.com/2017/10/24/g-ferm-yan-and-mineral-protocols/

 

[MightyMosin]

What’s the detriment of over pitching? I usually do a 2-2.5 gram per gallon yeast pitch, hydrate with go ferm and use fermaide-O.

I’m wondering if maybe I need to re-evaluate my pitching rate.

A higher yeast pitch will decrease esters from the yeast.

 

[Kickass]

So it’s more of the excesses go ferm than yeast pitch.

I typically go 1.085-1.090 on my meads and pitch 2-2.5 grams of yeast per gallon. I’m happy to get less yeast character in exchange for healthy, complete fermentation.

 

[MightyMosin]

Yep, a higher yeast pitch along with the associated increase of Go-Ferm will help with that cleaner ferment. A yeast that is known for clean fermentation will also be a good choice.

 

[mabrungard]

Rehydration wouldn't typically result in the yeast 'bubbling' or 'activity'. It's best done with water that has low dissolved solids (distilled or RO) that has magnesium added. Using just Epsom Salt at a rate of 1 gm/quart or liter of distilled or RO water produces the highest yeast viability, per experiments documented in the following article: https://www.brunwater.com/articles/water-for-yeast-rehydration

To avoid the chance of killing my dry yeast, I typically boil the water/epsom solution for several seconds to help assure that its reasonably free of spoiler organisms and then cover the vessel with something like plastic wrap and let it cool until the vessel is NOT warm to touch. I let it get cooler than recommended just to avoid killing the yeast with excessive temperature. After the water is at temperature, I lift the wrap and stir in the dry yeast with a sanitized implement. I find that it takes several hours for the individual granules to hydrate and become 'creamy'.

None of this is a quick process and its probably the reason why many dry yeast manufacturers don't mention rehydration, but it does produce the best results and yeast viability. Plan ahead and you'll be rewarded.

 

[MightyMosin]

Interesting. Any idea or updated article on how this stands up to using Go-Ferm ?

 

[day_trippr]

I'm curious what yeast is happy to be resurrected at 40C/104F - aside from a Kveik strain, I suppose. I'm a diehard rehydrator on those few times I use a dried strain, but the recommended temperatures are much more civilized from 25 to 29°C (77°F to 84°F)...

Cheers!

 

[mac_1103]

I'm curious what yeast is happy to be resurrected at 40C/104F

Apparently not this one...

 

[MightyMosin]

I'm curious what yeast is happy to be resurrected at 40C/104F - aside from a Kveik strain, I suppose. I'm a diehard rehydrator on those few times I use a dried strain, but the recommended temperatures are much more civilized from 25 to 29°C (77°F to 84°F)...

Cheers!

Seems like the Lalvin ones are OK with that, though I usually never go above 100.

Now that I use Go-Ferm Sterol Flash which doesn't need hot water to dissolve, the temperature is usually pretty close to whatever my must is.

 

[Maylar]

Seems like the Lalvin ones are OK with that, though I usually never go above 100.

Now that I use Go-Ferm Sterol Flash which doesn't need hot water to dissolve, the temperature is usually pretty close to whatever my must is.

Great find. What turned you on to that stuff, I hadn't seen it before?

 

[MightyMosin]

I periodically look at Scott Labs website to see what they have going on and I ran across it. I got my local shop to start carrying it as they didn't know about it either.

Several months after I started using it I had a conversation with the production manager of Superstition and he mentioned that they are using it there now.

 

[Raptor99]

I'm curious what yeast is happy to be resurrected at 40C/104F - aside from a Kveik strain, I suppose. I'm a diehard rehydrator on those few times I use a dried strain, but the recommended temperatures are much more civilized from 25 to 29°C (77°F to 84°F)...

Cheers!

All of my wine yeasts recommend on the package to rehydrate at around 95 degrees F (35 degrees C). I would go with the temperature recommended by the yeast manufacturer.