I made my first mead yesterday and screwed up right at the end. I ran my pasteurized must through my wort chiller and I assumed it came down to a "pitchable" temp but did not check it because I was Bullsh*ting with my buddy; anyway I pitched my yeast (Lalvin D-47 prepared per package directions) at 98deg; did I kill it? It has been about 12 hrs since I pitched the yeast and no activity:
QUESTIONS
1 How long should wait to repitch with more D-47?
2 Should I start a yeast starter with D-47, or just do as the package suggests?
The process:
12lbs raw honey pasteurized in 5gal water
Skimmed must
Added 1oz acid blend and 5 tablets of yeast nutrient
Activated yeast per package, added 1 packet to 2 oz of warm water and let reactivate on top of water for 15 mins and the mixed into water
Cooled must in chiller (to 98deg)
Pitched yeast/water mixture
OG 1.070
Whisked air into must and covered.
It held @ 98deg for a while and then I put it outside to cool faster.
Thanks in advance
G
QUESTIONS
1 How long should wait to repitch with more D-47?
2 Should I start a yeast starter with D-47, or just do as the package suggests?
The process:
12lbs raw honey pasteurized in 5gal water
Skimmed must
Added 1oz acid blend and 5 tablets of yeast nutrient
Activated yeast per package, added 1 packet to 2 oz of warm water and let reactivate on top of water for 15 mins and the mixed into water
Cooled must in chiller (to 98deg)
Pitched yeast/water mixture
OG 1.070
Whisked air into must and covered.
It held @ 98deg for a while and then I put it outside to cool faster.
Thanks in advance
G