Hello everyone,
This is my first mead batch (I have a little experience with beer) and I just can't seem to get the fermentation rolling. Here's my procedure:
01-29-2017: Boiled 4+ gallons of water. Poured into fermenter with 12 lbs wildflower honey, 2L of Grade-A maple syrup, 1.5 tsp yeast nutrient, and 2 tsp acid blend. ~5.1 gal total volume. Let cool and pitched 1 packet of Wyeast 4632 (dry mead). OG: 1.113. For the next couple days, the airlock bubbled only very minimally (once every 10-30s).
01-31-2017: SG: 1.113 (same as OG). Added 0.5 tsp yeast nutrient.
02-02-2017: No change in SG. Same minimal airlock bubbling.
02-03-2017: Same as previous day.
02-04-2017: Pitched another package of Wyeast 4632 because I may have pitched the first package while the must was too hot. SG: 1.100.
02-06-2017: Added 1 tsp of yeast nutrient because NO bubbling was detected. Slow bubbling started immediately after adding the nutrient.
02-07-2017: Bubbling has completely stopped again.
Does anyone have any idea what's going on? Is it in oxygen problem? I'm pretty sure it's not a temperature issue, as the room is ~66F. There's no funky taste in the must/mead, it just tastes like honey-water as it did on Day 1. I also find it unlikely that I bought two packs of bad yeast, but I guess it's possible. Please let me know if you have any advice. Thank you!
This is my first mead batch (I have a little experience with beer) and I just can't seem to get the fermentation rolling. Here's my procedure:
01-29-2017: Boiled 4+ gallons of water. Poured into fermenter with 12 lbs wildflower honey, 2L of Grade-A maple syrup, 1.5 tsp yeast nutrient, and 2 tsp acid blend. ~5.1 gal total volume. Let cool and pitched 1 packet of Wyeast 4632 (dry mead). OG: 1.113. For the next couple days, the airlock bubbled only very minimally (once every 10-30s).
01-31-2017: SG: 1.113 (same as OG). Added 0.5 tsp yeast nutrient.
02-02-2017: No change in SG. Same minimal airlock bubbling.
02-03-2017: Same as previous day.
02-04-2017: Pitched another package of Wyeast 4632 because I may have pitched the first package while the must was too hot. SG: 1.100.
02-06-2017: Added 1 tsp of yeast nutrient because NO bubbling was detected. Slow bubbling started immediately after adding the nutrient.
02-07-2017: Bubbling has completely stopped again.
Does anyone have any idea what's going on? Is it in oxygen problem? I'm pretty sure it's not a temperature issue, as the room is ~66F. There's no funky taste in the must/mead, it just tastes like honey-water as it did on Day 1. I also find it unlikely that I bought two packs of bad yeast, but I guess it's possible. Please let me know if you have any advice. Thank you!