bad yeast?

[jthoward013]

i have made a starter from my yeast and some go ferm and it seems to be doing nothing im using a yeast im not used to as this is my first mead i usually use safale s-05 in my beer and the new yeast is dv-10. im used to my starters being fluffy and real heady and this one is not. its been sitting for 15 mins now.

[Deacon Aegis]

Originally Posted by jthoward013

i have made a starter from my yeast and some go ferm and it seems to be doing nothing im using a yeast im not used to as this is my first mead i usually use safale s-05 in my beer and the new yeast is dv-10. im used to my starters being fluffy and real heady and this one is not. its been sitting for 15 mins now.

I wouldn't write off the yeast too quickly. Lalvin yeasts seem to be pretty mild for me in their starter, then a few hours after pitching, I get a really good fermentation going. I'd go ahead and pitch it and see if it kicks off for you before trying another yeast, but do what makes you feel molst comfortable.

[jthoward013]

thanks for that ill pitch it and see what happens. i made some cider with the same yeast the day i bought it and thats been a week and a half ago and its already down to 1.000. i just thought the time delay in using it might have hurt it and its been sitting on the counter at 75 degrees.

[Medsen Fey]

Beer starters foam a lot; mead starters often don't. DV10 is one of the most vigorous yeast you will ever encounter. It is as tough as EC-1118. Give it a little time.

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[jthoward013]

okay its going the airlock is bubbling away. another question is what should the PH be? and also the instructions said to wait 24 hours until fermentation starts to add the fermaid-k should i go ahead and add it now tonight seeing how i am getting action through the airlock?

[TAKeyser]

you're going to want to try and keep your PH at the 3.4 - 3.8 range. I start adding the Fermaid K after I start seeing airlock activity.

[jthoward013]

what do you use to lower ph is there something that i might find in my house that will work.

[TAKeyser]

The fermentation will usually lower it for you so don't worry about it yet. the yeast can handle higher PH much better than a low PH and since you are seeing activity I suggest just letting it go for now.

[jthoward013]

cool thanks TAKeyser

[akueck]

Just to expand on the pH issue...

Honey musts generally start out with moderately low pH to maybe even neutral. You might see anything in the 3.5-7 range. [I don't think I've seen anyone report above 7, and frankly above about 5.5 seems rare.] Honey has quite a bit of natural acidity, so plain honey musts are usually lower in pH than musts that include fruit, grain, etc. Some fruits (citrus is a good example) will bring a lot of acid too, which can sometimes lead to very low starting pH.

Yeast secretes organic acids to change its environment. This is good for yeast since below about 4.0 most bacteria have a hard time. So usually in the first one to two days of active fermentation you will see the pH drop into the 3-4 range.

[jthoward013]

thank you too akueck i checked mine with some ph paper and it said it was 5.5-6 when i made it yesterday havent checked it today thought ill check it again tomorrow when i stir it up and airate it again.