ok so yesterday I started another starberry with a few changes and I checkt it today and I have a layer of think foam on the time I haven't encountered before when makeing a mead like this.
3lb clover honey
1 lb frozen strawberrys frozen.
1 tsp flshmanns yeast
melted the honey in warm water, crushed starwberry at room temp in must bag poored honey water over it. Cooled, rehydrate yeast and pitch at 79 degs.
The first one I did was a bit diffrent as in I have left out a few things. Manly Pectic enzyme, and yannin and super ferment because I switched from a wine yest to the fishmanns. Now I have this foam I dont recal having on the other batch. Any insight would help Thanks guys.
3lb clover honey
1 lb frozen strawberrys frozen.
1 tsp flshmanns yeast
melted the honey in warm water, crushed starwberry at room temp in must bag poored honey water over it. Cooled, rehydrate yeast and pitch at 79 degs.
The first one I did was a bit diffrent as in I have left out a few things. Manly Pectic enzyme, and yannin and super ferment because I switched from a wine yest to the fishmanns. Now I have this foam I dont recal having on the other batch. Any insight would help Thanks guys.
