Hello
I recently become interested in the fabrication of mead, and I have a few questions :
Do I need to sterilize my aromatic ingredients ( I add them during the second fermentation)?
Do you have another method to get the density of the must ? Because it’s inconvenient to sterilize my densimeter every day.
What’s the best between a dry and a liquid yeast ?
How do you restart a stuck fermentation ? You just need to put more yeasts with a little bit of nutrient ?
How long does it takes to reach the end of the first fermentation ?
I tried to make my first attempt without yeast nutrient but i don’t manage to reach the end of the fermentation and there were some acide taste. I don’t think this is due to bacterial contamination, but I read online this may be due to the stress of the yeasts ( they may have released SO2 and SH2) caused by nutrient defeciency. What do you think ?
Sorry for the bad english, it’s not my best skill
Thank you in advance for the responses.
I recently become interested in the fabrication of mead, and I have a few questions :
Do I need to sterilize my aromatic ingredients ( I add them during the second fermentation)?
Do you have another method to get the density of the must ? Because it’s inconvenient to sterilize my densimeter every day.
What’s the best between a dry and a liquid yeast ?
How do you restart a stuck fermentation ? You just need to put more yeasts with a little bit of nutrient ?
How long does it takes to reach the end of the first fermentation ?
I tried to make my first attempt without yeast nutrient but i don’t manage to reach the end of the fermentation and there were some acide taste. I don’t think this is due to bacterial contamination, but I read online this may be due to the stress of the yeasts ( they may have released SO2 and SH2) caused by nutrient defeciency. What do you think ?
Sorry for the bad english, it’s not my best skill
Thank you in advance for the responses.
