Hey everyone, I've got a nice easy recipe that i've made a few times and it always comes out well but I recently decided to try it with Wyeast's Sweet mead Yeast Smack-Pack thing... I started it yesterday and no signs of fermentation yet. It looks like all the yeast settled to the bottom. Makes me worry I did something wrong. What do you think?
First time with the new Yeast
- Thread starter jthompson706
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What's the recipe? Seems a bit early to be worried about it, but most of the people here who've used that yeast have had a really hard time with it.
Hi and Welcome!
Please post your entire recipe and process notes, and any measurements you've taken. The more detail you provide, the better we can answer.
Please post your entire recipe and process notes, and any measurements you've taken. The more detail you provide, the better we can answer.
Sure, the recipe is:
1 gal water
1 lemon
1 cup black tea
3lbs honey
12 cloves
yeast (this crazy sweet mead thing)
My SG was 1.07. Thanks for any help. Even just some reassurance that its the yeasts fault would be nice.
1 gal water
1 lemon
1 cup black tea
3lbs honey
12 cloves
yeast (this crazy sweet mead thing)
My SG was 1.07. Thanks for any help. Even just some reassurance that its the yeasts fault would be nice.
Sorry, you sure about that SG? 3lbs of honey in 1 gal should be way way higher than 1.070, I'd expect that SG from less than 2 lbs.
His recipe is 3 Ibs honey plus 1 gal water (around 1.25 gal must), not 3 Ibs honey in a 1 gal must. It still seems slightly low though.
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Low is good for wyeast sweet mead yeast.
I found it a complete PITA as it seems very easy to get a stuck ferment with it.
When I tried it, it was 3lb of honey in 1 gallon (imperial i.e. 4.55 litres) and it still stuck.
If I try it again, I'd make the must so it's got a gravity that will give about the 10% mark, which if I remember correctly, is the tolerance of the sweet mead yeast......
So, no, I'm not a fan of it.....
regards
fatbloke
p.s. when I used it, I also made an identical batch using the Wyeast dry mead yeast. Both packs seemed to swell ok, but only the dry mead yeast fermented as it should.......
I don't know whether it might have been something to do with osmotic shock to the yeast, causes by too higher gravity or not.......
I found it a complete PITA as it seems very easy to get a stuck ferment with it.
When I tried it, it was 3lb of honey in 1 gallon (imperial i.e. 4.55 litres) and it still stuck.
If I try it again, I'd make the must so it's got a gravity that will give about the 10% mark, which if I remember correctly, is the tolerance of the sweet mead yeast......
So, no, I'm not a fan of it.....
regards
fatbloke
p.s. when I used it, I also made an identical batch using the Wyeast dry mead yeast. Both packs seemed to swell ok, but only the dry mead yeast fermented as it should.......
I don't know whether it might have been something to do with osmotic shock to the yeast, causes by too higher gravity or not.......
I thought the gravity seemed low. When I've made the recipe in the past it always starts out higher (closer to 11%). Yes, I allowed it to swell. I also bought the dry mead yeast at the same time, hoping to experiment with both. But now I'm all gun shy.
You can help the yeast along by aerating it and adding nutrients, which you haven't mentioned using so far. Do you know the current gravity? Does it still look like nothing is going on?
You can aerate in many different ways--big spoon, lees stirrer, shaking. The important thing is to start slow to get the dissolved gases out or you'll have a mead-splosion on your hands. Try also adding ~2-3 grams of yeast nutrient and see if that helps.
You can aerate in many different ways--big spoon, lees stirrer, shaking. The important thing is to start slow to get the dissolved gases out or you'll have a mead-splosion on your hands. Try also adding ~2-3 grams of yeast nutrient and see if that helps.
Yeah it still looks deathly inactive. I did stir it up yesterday... more out of desperation then technique but if that'll do something good I'll keep it up. I haven't added a yeast nutrient and I'm not sure if I have any, I do have some yeast energizer but I've had a difficulty knowing when to use which. So, aerate and feed is the solution?
This yeast is classically unruly and unreliable, but I'd say your best approach is to give it some air and nutrients. Try adding the energizer, those are usually similar to nutrient (depends on the brand). You could also try adding "natural" sources of nitrogen like dried fruit (make sure there is no sulfite).
If you have other yeast, you could also try using that instead. Your call.
If you have other yeast, you could also try using that instead. Your call.
Well now I just feel like this yeast is taunting me. I also bought some dry mead yeast (also Wyeast) and I planned on doing test batches with each. If I can't make these little buggers do there job would it be wrong of me to toss the dry mead yeast in there?
It would not be a bad idea at all. If the sweet mead yeast are truly dead, they will serve as food for the newly pitched cells. If they are merely stunned, then the newly pitched yeast will dominate, and these weaker cells will eventually succumb and drop out of suspension.
I'd pitch a different yeast strain in there ASAP, to avoid any possible contamination issues from any stray spoilage organisms that may get a foothold without a good strong yeast colony solidly in control of the fermentation.
I'd pitch a different yeast strain in there ASAP, to avoid any possible contamination issues from any stray spoilage organisms that may get a foothold without a good strong yeast colony solidly in control of the fermentation.
Even more than temperature I'd be somewhat concerned about pH, especially since I see that a whole lemon was added to a one gallon batch. Do you have the ability to measure the pH of this must?
wayneb, I have no idea what the ph is... I gave tossed in some energizer and if they don't get in the game within a day or two I'll pitch the dry mead yeast.
