Hey guys, making my first 1 gallon batch of fruit mead using peaches (see recipe below). My process for this batch was I mixed 0.5 gallon of water and honey and heated it up slowly to 130F and holding it at this temp for 15 minutes. While holding at 130F I added the gypsum, acid blend and yeast nutrient. I then cooled to 70F and poured the must into a sanitized 1 gallon fermenter, added the remaining 0.5gallon of spring water and then added the peaches and raisins (peaches and raisins were dunked in star san before adding to the fermenter). I then shook the fermenter to aerate the must and then added the metabisulfite. After 24 hours I began to hydrate the 71B yeast as instructed: warmed 2oz of water to 105F in sterilized glass container, sprinkled the yeast on top, covered and let sit for 15 minutes. After 15 minutes i gently stirred the yeast and then pitched it into about 65F must. It has now been 14 hours since I pitched the yeast and there is no fermentation activity visibly present. The yeast is just sitting on the bottom of the fermenter. Is this normal with this yeast? does it usually have this long of a lag time?
Measured SG 1.090
3lbs of Good Rich Honey (Metamora, MI)
1 gallon spring water
2 small peaches (pitted and quartered)
25 raisins
Lavilin 71B 122 Yeast
¾ tsp Gypsum
2tsp Acid Blend
1tsp Yeast Nutrient
1/8 tsp Potassium Metabisulfite (added to must in fermenter)
Measured SG 1.090
3lbs of Good Rich Honey (Metamora, MI)
1 gallon spring water
2 small peaches (pitted and quartered)
25 raisins
Lavilin 71B 122 Yeast
¾ tsp Gypsum
2tsp Acid Blend
1tsp Yeast Nutrient
1/8 tsp Potassium Metabisulfite (added to must in fermenter)