View Full Version : yeast question

02-19-2007, 05:17 PM
I am about to start a batch of mead ( 6 liters ) with heatherhoney. I bought a yeast that was named "strong wine yeast" it is not a common brand, but its somewhat credible since its the most selling type in my country(norway). The issue is as following; I was making a starter with water. I heated the water to 37 degrees C( body temperature) and poured the yeast in. Usually it partly falls down, and partly starts frothing on the surface. In this starter however, the yeast just dropped to the bottom and stayed there. Should I thow it away and use an alternative (nottingham)?

02-19-2007, 06:28 PM
well I have waited for the yeast to froth, but nothing happened. I threw it away and made the mead with nottingham yeast instead. I still would like to know if the yeast I threw was usable. It stood for about 2 hours.

02-19-2007, 07:01 PM
Jack Keller in his wine blog said (September 16th, 2006)

http://winemaking.jackkeller.net/wineblognew.asp[/url] " ]
If it is dead and collapsed, there will be many small beads and maybe a few clusters of little beads of yeast on the bottom, but the water will still be fairly clear.

He has lots off good info on yeast, and making yeast starters.