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ryanshanaman
01-20-2014, 12:26 AM
Every brew shop or person I talked to just said to add the yeast at 70 degrees, so I did
Now it's just floating on the top of the liquid in the carboy even though I stirred it like crazy
It was lalvin 71b-1122 in a pear / honey mead 3 gallons total
10lbs honey
18 lbs pears into about a gallon and a half of juice

Bob1016
01-20-2014, 03:54 PM
Rehydrating the yeast is a good idea; it lets them wake up and be healthy, and it shows if the yeast are alive. If they are alaive, they will start to sink and you should see fermentation start, but the lag time is much longer without rehydration.
You may also need to baby them along more than you would if they were properly rehydrated (more nutrients, O2, etc.)
P.S. 71B is not a champagne yeast, IIRC it's a Beaujolais strain.

Marshmallow Blue
01-20-2014, 04:16 PM
They do that sometimes. In a couple days TOPS, lag will end and you'll see them jumping around all over the place.

I've never rehydrated and not had issues except with Premeire Cuvee, but that was only because I didn't use nutrients at that time in my life. Use nutrients, and you'll be a happy mazer.