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Another "When can I bottle" Question.

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Yo momma said:
I do believe that EC-1118 by Lavlin is used for stuck fermentations and works well for that. Keep in mind that the 1118 strain has a high alchohol tolerance and will dry it out fast. If it were me, I wouldn't just rehydrate it and throw it in. You might kill it by putting it into a high alchoholic envirement so fast. Slowly get the yeast ready with small doses of the must you plan to invigorate. Kinda like you do to aquarium fish when you first by them. This will get them ready for the task a little easier. YMMV
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You know, you guys are the most kick-ass helpful people. Every other place I've been online has been a bunch of stuck-on-themselves pricks ('scuse the french). If you were closer, I'd invite y'all over for a beer.

I'll pick up the yeast tomorrow and get started.
 
Hay Slavens....

nice to hear that you are getting help. maybe i will be able to get Tiff to get me the stuff to brew my own after we move. 8Þ

i have been asking her for the stuff to try it since before i gave the idea to you. :sad2: :sad5: :sad2: she never gets me what i want.

anyhoo, this site is freakin awesome, thanks for telling me about it. maybe now i will know what i am doing when i get to it.



/want to confuse a bartender? when they ask glass or bottle answer with "Horn".\

later bro
 
Hey Pedar! Welcome to Got Mead?​


Slavens,

My recommendation would be to go with Uvaferm 43 as your restart yeast. The conditions are pretty much custom made for this yeast since you're in the 7+ ABV range. I've used marmite many times in my meads and I usually give them a shot of epsom salts along with the marmite when I'm making a mead with those additives.

Here's a link to the Scott Labs restart protocol, take a read through and come back with some questions. Take some time to convert the values to your batch size.

Cheers,

Oskaar
 
Oskaar said:
Slavens,

My recommendation would be to go with Uvaferm 43 as your restart yeast. The conditions are pretty much custom made for this yeast since you're in the 7+ ABV range. I've used marmite many times in my meads and I usually give them a shot of epsom salts along with the marmite when I'm making a mead with those additives.

Here's a link to the Scott Labs restart protocol, take a read through and come back with some questions. Take some time to convert the values to your batch size.

Cheers,

Oskaar
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Thanks Oskaar. How well does the Marmite work? I used it mainly because it was the only thing I could find locally and I didn't have an online source for mead brewing.

I'll check out the link next.
 
Well, I think it works fine. But I prefer using the nutrients available from Lallemand in support of the ADY lineup. If you need an online source for nutrient and yeast go to:

http://www.morebeer.com they've got just about everything you can think of and plenty you can't! LOL

cheers,

Oskaar
 
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