This group is dedicated to mead making.  Post your recipes and discussions related to mead making.

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Meadmaking website

A great forum for meadmaking is gotmead.com.  The site is free and has a wealth of information.  There is a "newbies" how to make mead booklet that goes through the process.   I am hoping that we all use the no heat method for making mead as it protects the floral aspects of the honey from being lost due to heat.

Other websites of interest:
www.meadright.com
www.meadmakr.com
gotmead's calculator

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Fermentation Activity After Pitching

James Smith's picture

Pitched 15g of Premier Cuvee dry yeast on 3 gal of must yesterday at 2PM.  SG is 1.136.  Followed exactly the instructions on TOSNA 2.0 for preparation and pitching based on my volume and sugars.  As of this morning, I see no activity/bubbling in the airlock...not even very subtle.  I'm wondering if I could have done something wrong, or if I should just wait a little longer to see any activity.

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Did you rehydrate?

Walter Hodges's picture

Did you rehydrate your yeast?  I used  7.5 grams of Go-Ferm disolved in 150 ml of hot water, then cooled to 104 and addeded 6 grams of yeast and cooled to within 10 degrees of pitch temperature before adding to the must. 

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Did all of that exactly as

James Smith's picture

Did all of that exactly as stated on TOSNA, except used a bit more yeast.  

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Some Activity...

James Smith's picture

24 hours later went to add Fermaid and there is some very slow bubbling in the airlock.  I guess I really expected the yest to take off.  Fermenting at 62 deg. Maybe just needs more time. 

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This is a big gravity for yeast

Jimmy Orkin's picture

This is a 1.136 OG must. My guess the yeast are busy replicating and make the stuff they need for alcohol conversion.

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Don't forget to stir and check your PH at 24 hours

Walter Hodges's picture

When you stir, it'll foam up like a rabbid Aggie at an A&M-Texas game.

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Check

James Smith's picture

LOL Walter!  Stirred, but didn't check PH at 24 hour mark.  Didn't foam all that much.  It started bubbling yesterday afternoon and has been going ever since.  Still seems to be rather sluggish compared to beer, and I've never even done a beer with this high of gravity.  Will take a reading at 48 hour mark when I add more Fermaid.  BTW, that fermaid once hydrated smells like a freshly opened can of Alpo. YUK!

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