I'm a first time brewer and I decided to try to knock up 5 x 1 gallon carboys of mead yesterday evening. Joes Ancient Mead, Plain Sweet Mead, Fire Mead, Lemon Star Anise Mead and Cinnamon Cyser Mead. I used 71b 1122 for all but JOAM (bread yeast).
The last two, Lemon Star and Cinnamon Cyser both haven't started bubbling yet, 12 hours later, whilst the other three are gurgling away, and I am wondering why? I pitched the yeast in exactly the same way as everything else, (2g yeast, hydrate in boiled tap water which has cooled to 43C, add to wort when at 24C, gentle shake to mix in and put on airlock.). The Cyser contains scrumpy cider and half a lemon, and the Lemon Anise contains half a lemon. I'm thinking that the lemons may have reacted and stopped it fermenting? Why would it do that? How do I counteract that? Adding additional yeast and nutrients?
I didn't use yeast nutrient for anything other than the plain mead.
Thanks for any advice in advance.
The last two, Lemon Star and Cinnamon Cyser both haven't started bubbling yet, 12 hours later, whilst the other three are gurgling away, and I am wondering why? I pitched the yeast in exactly the same way as everything else, (2g yeast, hydrate in boiled tap water which has cooled to 43C, add to wort when at 24C, gentle shake to mix in and put on airlock.). The Cyser contains scrumpy cider and half a lemon, and the Lemon Anise contains half a lemon. I'm thinking that the lemons may have reacted and stopped it fermenting? Why would it do that? How do I counteract that? Adding additional yeast and nutrients?
I didn't use yeast nutrient for anything other than the plain mead.
Thanks for any advice in advance.