It's been a while since I've made a mead, but I bought some honey last year and decided to give it another go.
Initial Recipe:
Since the yeast was older, I made a starter first, using 16 oz of boiled/cooled water and a large spoonful of the honey. Sprinkled yeast on top and let rest 1 hr. Some evidence of yeast activity (foaming), so I capped the jar, shook well and loosened the cap. By the time I pitched the yeast, there was vigorous foaming on the starter.
Warmed honey and dissolved into spring water. Poured into a 5 G carboy and added 1.5 t yeast nutrient. Shook very vigorously for >1 min, then pitched yeast. OG was 1.100 on a refractometer (scaled for specific gravity, not Brix). This is close to what the Got Mead calculator says it should be (1.095). Placed carboy in warm spot in kitchen, first with blow-off tube (1 day), then airlock.
At 2 days, airlock was bubbling about 8/min, SG was 1.096 and pH ~3 (forgot to take an initial pH reading).
At 3 days, bubbling down to 6/min.
At 7 days, no more bubbles from airlock. SG was 1.088. pH ~3 (paper strips). Taste was sweet but pleasant. Moved carboy to garage. Swirled thoroughly to mix.
At 40 days, significant layer of yeast sediment on bottom of carboy. SG still 1.089. Racked to 3 gallon carboy and added 3 t of new, fresh yeast nutrient and moved carboy to basement laundry room (warmer).
At 45 days, no evidence of fermenting (no bubbles), so moved carboy to kitchen (warmer still).
Day 50 (today) - still no evidence of fermentation.
I'm convinced that, although my yeast seemed to start fine, it was just too old. I have ordered new Red Star Premier Blanc yeast. Because it was shipped up from the Amazon, I had to order two packets at a time. My thought is to dissolve the yeast in some warm water (maybe do another starter with honey?) and pitch it in.
Questions:
1. Is there any reason NOT to use both packets of yeast? I don't intend to brew anything that would use that yeast anytime soon.
2. Should I add more yeast nutrient? Can I add too much?
3. Is my pH too low? What would bring that up?
4. What else am I doing wrong? (Besides being a new bee?)
Thanks,
Tres
Initial Recipe:
3 gallon spring water
8 lbs local honey
1.5 t LD Carlson yeast nutrient (kind of old)
1 pkg Red Star Premier Blanc yeast (also kind of old)
Since the yeast was older, I made a starter first, using 16 oz of boiled/cooled water and a large spoonful of the honey. Sprinkled yeast on top and let rest 1 hr. Some evidence of yeast activity (foaming), so I capped the jar, shook well and loosened the cap. By the time I pitched the yeast, there was vigorous foaming on the starter.
Warmed honey and dissolved into spring water. Poured into a 5 G carboy and added 1.5 t yeast nutrient. Shook very vigorously for >1 min, then pitched yeast. OG was 1.100 on a refractometer (scaled for specific gravity, not Brix). This is close to what the Got Mead calculator says it should be (1.095). Placed carboy in warm spot in kitchen, first with blow-off tube (1 day), then airlock.
At 2 days, airlock was bubbling about 8/min, SG was 1.096 and pH ~3 (forgot to take an initial pH reading).
At 3 days, bubbling down to 6/min.
At 7 days, no more bubbles from airlock. SG was 1.088. pH ~3 (paper strips). Taste was sweet but pleasant. Moved carboy to garage. Swirled thoroughly to mix.
At 40 days, significant layer of yeast sediment on bottom of carboy. SG still 1.089. Racked to 3 gallon carboy and added 3 t of new, fresh yeast nutrient and moved carboy to basement laundry room (warmer).
At 45 days, no evidence of fermenting (no bubbles), so moved carboy to kitchen (warmer still).
Day 50 (today) - still no evidence of fermentation.
I'm convinced that, although my yeast seemed to start fine, it was just too old. I have ordered new Red Star Premier Blanc yeast. Because it was shipped up from the Amazon, I had to order two packets at a time. My thought is to dissolve the yeast in some warm water (maybe do another starter with honey?) and pitch it in.
Questions:
1. Is there any reason NOT to use both packets of yeast? I don't intend to brew anything that would use that yeast anytime soon.
2. Should I add more yeast nutrient? Can I add too much?
3. Is my pH too low? What would bring that up?
4. What else am I doing wrong? (Besides being a new bee?)
Thanks,
Tres
