I'm having a bit of a problem with my first batch of mead. It's a gallon jug with two pounds of honey and live yeast, not dry. It doesn't seem to be fermenting while the Cider I started making the same day seems to be going very well.
perhaps you could post the exact recipe/ingredients with any additional data i.e. gravity readings, perhaps pH (if measured) etcI'm having a bit of a problem with my first batch of mead. It's a gallon jug with two pounds of honey and live yeast, not dry. It doesn't seem to be fermenting while the Cider I started making the same day seems to be going very well.
perhaps you could post the exact recipe/ingredients with any additional data i.e. gravity readings, perhaps pH (if measured) etc
It will help diagnose the possible problem.
What is the S.G. of the must?
What type of yeast did you use?
Do you know the approximate time/temp you pitched? It could just be starting slow.
Hey fellas, isn't that the really finicky yeast a lot of people get suckered into? Still, it usually manages to get started at least. I wouldn't be surprised if those really high temps had something to do with it too. 80*F will stress most yeasts.
If you are going to brew, a hydrometer will is your best friend. You need one.
How long ago did you pitch the yeast?
Yes, that is a finicky yeast, and I think that if you have half a vial left you might want to make a starter rather than just pitch it in as is.
Pardon my ignorance... a starter?