New to making mead, newbie concerns...

[Clm1357]

Good evening, I am a nowbie to Mead, and the whole home brew process. I have placed my recipe I used below:

6lbs Pure Clover Honey
2gals water
2 Blood Oranges
6-7 Cloves
One packet wine yeast

I heated the water and honey, applied the fruit and cloves, and then the yeast. I am a little concerned that after 24 hours, I have seen no activity with any yeast or bubbling. I am worried I may not have put enough yeast in or my honey/water mix was too hot before applying the yeast.

Should I add yeast? Is the batch botched? Any help would be awesome and again! Be gentle, I am new to the entire brewing process!

 

[roachvaliek]

The must (the honey/water/fruit/spice mix) could have been too hot. Ideally, you want your must cooled down below 80 or so degrees before adding your yeast, but I don't think anything under 110° would kill all the yeast.
I generally don't heat my must because high heat degrades the honey and you lose flavor and aroma. Other people do though, because it makes mixing easier.
Did you use nutrients and energizer? What kind of wine yeast did you use?

 

[Clm1357]

I did not use any energizers, it was Lavlin brand wine yeast, the number I can't quite remember... I'm sorry I'm not much help. Would adding yeast be a better idea? This is what the scene looks like. There are tiny bubbles in the airlock but these may be condensation droplets from the warm must...

 

[roachvaliek]

I'd wait another day and see. But, at any rate, nutrients are a necessity, so I'd invest in some ($2 tops)

 

[roachvaliek]

As for yeasts, lalvin d47 is standard. But lalvin ec-1118 is common for high alcohol or bone dry meads.

 

[Clm1357]

Wow! Thank you so much for your help! I can add the nutrients for the yeast later tomorrow or the next, I was hoping the fruit would be enough... that I you for the help, I'll hold off on more yeast for the next few days. I can add some more yeast and some nutrients in a few days if nothing happens... is there a good way of doing it? And the yeast and nutrients with some water before pouring it in? Any recommended brands or types of nutrient?

 

[roachvaliek]

You could add your yeast to a half cup warm water with a tsp. Sugar and let it sit for 20 minutes or so to rehydrate before adding to your must. I suppose nutrient is nutrient, but I use LD Carlson brand, because that's what my lhbs (local homebrew shop) carries. As for adding the nutrient, just follow the directions on the package.

 

[roachvaliek]

Oh, and you are most welcome. You'll find the people of these forums very informative, and always willing to help.

 

[Clm1357]

This has been so much help! Thank you so much! I will get to it! Expect an update in a few days! You were a life saver! I will get some more yeast, nutrient, and get those little guys to work!

 

[landsknechte]

My first mead was a gallon of pear melomel. Like you, I pitched the yeast in without nutrients. Well, I used raisins but the kind of yeast I used is notorious for needing a lot of them added.

Needless to say, it took 36 hours to see a start. Then it stalled. In the end, some 3 weeks later, I finally racked it. 3 weeks after that, I was drinking a surprisingly decent first effort.

Diammonium phosphate (aka DAP) is pretty much essential for meads. It's gives nitrogen which meads tend to lack. I'd even suggest yeast energizer which is essentially a multivitamin for yeasts. Fortunately, it's all pretty cheap.

 

[Clm1357]

Well! It worked!!! I got bubbles! Added new yeast and nutrients! Must have been the heat and the lack of nutrient!!! You guys are amazing! Hopefully in a month or two I will have a worth while update! Maybe even a tasting! Thanks guys for everything!

 

[roachvaliek]

Well! It worked!!! I got bubbles! Added new yeast and nutrients! Must have been the heat and the lack of nutrient!!! You guys are amazing! Hopefully in a month or two I will have a worth while update! Maybe even a tasting! Thanks guys for everything!

Congrats. Welcome to the hobby/ obsession. Lol.

 

[Clm1357]

Ok! Update, this is what it looked like last night... Today is day 10 since the original Batch and day 7 since re addition of new yeast with nutrient. I have about 1 bubble per 5-10 seconds... I think the clarity is getting better, it's definitely a lot lighter from original... what do ya'll think? How's it looking, what would my next step be?

 

[roachvaliek]

Let it sit another 2 weeks. Then rack into secondary. Then, I'd go another 3 weeks and then (personally) I'd go 3 weeks in a tertiary. But, then again, I refuse to use fining agents.

 

[roachvaliek]

Looks good though.

 

[Drewed]

It looks like the yeast is starting to settle out. Do you have a hydrometer? No? Go get one. They are only a few bucks.
At this time, and for your next meads, I would have be stirring/ degasing them. Not a huge problem that you didn't, but it helps if you do. Even a swirl once a day seems to help. I'd give it a swirl, just pick up the carboy and swirl. This will help re-suspend the yeast and help it clean up after itself. Then let it sit a week and rack into another sanitized carboy. Then let that sit until it settles / clears. With the oranges, it might not completely clear. Rack again if you see a lot of crap on the bottom. Bottle, drink and fall down when you've had too much.

 

[roachvaliek]

How's this coming along?

 

[Clm1357]

UPDATE! So the bubbles stopped last night, I decided it is now one month and ready to rack, so I went ahead, racked it, added a little more water honey mix (1cup to 1cup) in order to take some of the bitterness from the oranges out. Took a taste test today and it was super strong! Like orange peel jet fuel! So hopefully it mellows out... I attached some photos for you guys! Let me know what you think!

 

[Curtis2010]

That "jet fuel" taste could be fusel alcohols which are more likely to form with higher ferm temps. What was the must temp when you pitched? What were your ferm temp ranges?

Adding a little extra honey/water mix wont sweeten it, but it will likely kick off a little secondary fermentation (which will consume the sugars in the honey addition...thus no sweetening).