First...I'm new, in Costa Rica and this is my FIRST batch...YAH!
Second...it ain't going so well...aaawwwhhhh
My recipe is below and because I'm in CR, I am having a hard time
finding supplies or even the right yeast.
I couldn't find Wine Yeast so I substituted with the yeast below.
I couldn't find an airlock...so I substituted with a tiny transparent tube
coming through the lid, sealed with clear silicone and the tiny tube going
into a glass of water.
After I put the "must" into the clear bucket, I slid it under the table
into a dark place.
The next day...I could see some foam, (not much) and NO bubbles
coming from the tube.
I left it and on the 2nd day...still NO Bubbles.
I think I didn't put enough yeast??? and since the packs of yeast
here in CR are NOT the same as the Packs of Yeast in the US...
I couldn't add a pack of yeast.
However, I found a recipe that said 1 Tsp per gallon of water.
Long story short...what do I need to do, to get this "Must" fermenting?
********************
Honey Mead Recipe
2 Gallons of Water
6 cups of Honey
2 Tsp Yeast (Fleishmann savory dough yeast)
1 Orange cut into 1/8 slices (including peel)
50 Raisins
Clean and Sterilize everything
Boil 1 gal of water
*warm bottles of honey in warm water
Add honey to water and simmer for 15 min - scoop off foam for clearity
Pour the mead mixture from the pot into a 5 gal bucket on top of 1 gallon of
room temperature filtered water.
Vigorously Stir for 5 minutes to aerate liquid.
*Activate Yeast in 1/2 cup warm water 10 min before adding to "MUST"
("must" should be 80 degrees or cooler)
Then put lid on bucket, with air-lock, put into a cool dark place.
Second...it ain't going so well...aaawwwhhhh
My recipe is below and because I'm in CR, I am having a hard time
finding supplies or even the right yeast.
I couldn't find Wine Yeast so I substituted with the yeast below.
I couldn't find an airlock...so I substituted with a tiny transparent tube
coming through the lid, sealed with clear silicone and the tiny tube going
into a glass of water.
After I put the "must" into the clear bucket, I slid it under the table
into a dark place.
The next day...I could see some foam, (not much) and NO bubbles
coming from the tube.
I left it and on the 2nd day...still NO Bubbles.
I think I didn't put enough yeast??? and since the packs of yeast
here in CR are NOT the same as the Packs of Yeast in the US...
I couldn't add a pack of yeast.
However, I found a recipe that said 1 Tsp per gallon of water.
Long story short...what do I need to do, to get this "Must" fermenting?
********************
Honey Mead Recipe
2 Gallons of Water
6 cups of Honey
2 Tsp Yeast (Fleishmann savory dough yeast)
1 Orange cut into 1/8 slices (including peel)
50 Raisins
Clean and Sterilize everything
Boil 1 gal of water
*warm bottles of honey in warm water
Add honey to water and simmer for 15 min - scoop off foam for clearity
Pour the mead mixture from the pot into a 5 gal bucket on top of 1 gallon of
room temperature filtered water.
Vigorously Stir for 5 minutes to aerate liquid.
*Activate Yeast in 1/2 cup warm water 10 min before adding to "MUST"
("must" should be 80 degrees or cooler)
Then put lid on bucket, with air-lock, put into a cool dark place.