Brand new mead maker as of last Friday and I am a little concerned about my fermentation. After a lot of reading and preparation I started with a 1 gal batch of traditional mead and a 1 gal batch of berry melomel as I had 6 lbs of honey to use. After a rigorous sanitation regiment, former executive chef so I had some experience with food service sanitation, I put everything together early Friday morning. It's Monday now and things don't seem to quite be progressing yet; the melomel is bubbling at about 1 bubble ever 5 to 6 seconds but the traditional wasn't bubbling at all.
Went through the forum and checked a couple of the threads and decided to check if my seal was tight on the lid; it was fully pushed down but there seemed to be a little bit of give on one side which has since been weighed down. After that I waited a day but still no activity. Recipes are as follows
Traditional mead - SG: 1.150
3 lb wild flower honey
1 pack Lalvin D-47 yeast rehydrated with 3.8g go-firm, then tempered down to temperature of must before pitching
1g fermaid k added at pitch, 24 hours, and 48 hours
spring water up to 1 gal
Berry Melomel - SG: 1.110 before addition of berries
1 lb frozen triple berry mix
3 lb wild flower honey
1 pack Lalvin D-47 yeast rehydrated with 2.5g go-firm, then tempered down to temperature of must before pitching
1g fermaid k added at pitch, 24 hours, and 48 hours
spring water up to 1 gal
Both meads are being held at around 68 degrees Fahrenheit.
Help, what could I be doing wrong!?
Went through the forum and checked a couple of the threads and decided to check if my seal was tight on the lid; it was fully pushed down but there seemed to be a little bit of give on one side which has since been weighed down. After that I waited a day but still no activity. Recipes are as follows
Traditional mead - SG: 1.150
3 lb wild flower honey
1 pack Lalvin D-47 yeast rehydrated with 3.8g go-firm, then tempered down to temperature of must before pitching
1g fermaid k added at pitch, 24 hours, and 48 hours
spring water up to 1 gal
Berry Melomel - SG: 1.110 before addition of berries
1 lb frozen triple berry mix
3 lb wild flower honey
1 pack Lalvin D-47 yeast rehydrated with 2.5g go-firm, then tempered down to temperature of must before pitching
1g fermaid k added at pitch, 24 hours, and 48 hours
spring water up to 1 gal
Both meads are being held at around 68 degrees Fahrenheit.
Help, what could I be doing wrong!?
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