So I made my first batch of mead on Sunday...
27.5 lbs of clover honey
10 gal of water
3 packets of Lavin 71b-1122
yeast nutrient (2 tsps "food grade urea and ammonium nitrate"??)
SG: 1.080
Temp in fermenter room 65F. Not sure about inside the fermenter.
I made the batch large because I wanted to split it later at the secondary for different flavors
I might have shocked some of the yeast (2 pkgs). I didn't pay attention to the temperature until after I pitched it (noob mistake). One packet should be fine though. I areated the must by stirring it (alot), and also pouring the must into the fermenter through a small spout from my brewpot.
I'm not seeing any bubbles in my airlock. I couldn't take it anymore and peeked inside last night. There seems to be some activity, but not alot. Just a little foaming... kinda like soap bubbles. Should I open it and stir more? Should I add more yeast? Should I start panicking or should I just get a beer and chill?
Thanks!
Daniel Spiess
27.5 lbs of clover honey
10 gal of water
3 packets of Lavin 71b-1122
yeast nutrient (2 tsps "food grade urea and ammonium nitrate"??)
SG: 1.080
Temp in fermenter room 65F. Not sure about inside the fermenter.
I made the batch large because I wanted to split it later at the secondary for different flavors
I might have shocked some of the yeast (2 pkgs). I didn't pay attention to the temperature until after I pitched it (noob mistake). One packet should be fine though. I areated the must by stirring it (alot), and also pouring the must into the fermenter through a small spout from my brewpot.
I'm not seeing any bubbles in my airlock. I couldn't take it anymore and peeked inside last night. There seems to be some activity, but not alot. Just a little foaming... kinda like soap bubbles. Should I open it and stir more? Should I add more yeast? Should I start panicking or should I just get a beer and chill?
Thanks!
Daniel Spiess