Ok this is the first time I've had this happen, and I've been mazing for years. But this is also the first time for two other things I tried for the first time with these batches so I'm hoping there's a correlation.
I made two 1-gallon experimental traditional Mead batches, using new honeys I discovered. Both batches I made using this identical method, just different honeys:
Red star Pasteur red yeast (never used before), rehydrated for 30 min in 1/4 cup room temp water, with 1/4 tsp yeast nutrient blend (never used this rehydration method before).
Honey mixed with room temp tap water (well water) to exactly 1.100 SG. Transferred from mixing bucket into 1 gal carboys, shook to aerate, and added yeast and one additional tsp yeast nutrient.
Temp at pitching was about 70, but grew overnight as the wood stove was stoked to take the chill out during the night. The upper range listed for that yeast is 86. Approximately 10 hours later fermentation had begun and everything looked and smelled fine. However about four hours after that, BOTH batches exhibited a pretty strong smell of sulphur. Temperature seems to still be hovering around 76-78.
So did I screw up with my yeast selection or my rehydration method? Next step might be just repeat the experiment with a known yeast.
Thanks for any thoughts out there!
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I made two 1-gallon experimental traditional Mead batches, using new honeys I discovered. Both batches I made using this identical method, just different honeys:
Red star Pasteur red yeast (never used before), rehydrated for 30 min in 1/4 cup room temp water, with 1/4 tsp yeast nutrient blend (never used this rehydration method before).
Honey mixed with room temp tap water (well water) to exactly 1.100 SG. Transferred from mixing bucket into 1 gal carboys, shook to aerate, and added yeast and one additional tsp yeast nutrient.
Temp at pitching was about 70, but grew overnight as the wood stove was stoked to take the chill out during the night. The upper range listed for that yeast is 86. Approximately 10 hours later fermentation had begun and everything looked and smelled fine. However about four hours after that, BOTH batches exhibited a pretty strong smell of sulphur. Temperature seems to still be hovering around 76-78.
So did I screw up with my yeast selection or my rehydration method? Next step might be just repeat the experiment with a known yeast.
Thanks for any thoughts out there!
Sent from my SM-N900V using Tapatalk