View Full Version : oxygen

06-25-2007, 02:12 AM
Hello all!

So I have a tiny bit of an issue, I was making one of my first batches of mead, after reading the compleat meadmaker by schramm, and I was starting out with a small one gallon batch. I know five gallons is standard but I have yet to get the supplies for that large of a batch and wanted to start small. I pasteurized the honey, simply because I donít feel confident enough for the natural way yet.

So I used bout 4 lbs of honey and one gallon of water, 1 teaspoon of nutrient (as stated by directions on packet) and my yeast was Lalvin Wine Yeast EC-1118, I followed directions on back of packet about placing yeast in 100 degree f water for 15 minutes and such. I heated my honey, put it in my sterilized 1 gallon container and let it cool to below 80, then pitched the activated yeast. I gave the honey water a good hard stirring before pitching to oxygenate it; however itís been about a week and im seeing very little activity in my fermentation lock. I was wondering if this is because of the batch size, only a gallon, or due to lack of oxygen or nutrient. My big question is, should I, or rather would it hurt my mead to shake it up and get a bit more oxygen into it after a week with the yeast? Or maybe add a lil more nutrient? Or am I just hosed and should start over, :BangHead:

Thanks for any help and advice, I have been reading around and am find lots of good info!

cheers! :cheers:

06-25-2007, 02:30 AM
Welcome to the Forums Novacat!

EC-1118 is a hearty, aggressive yeast, if you're getting airlock activity, I'd let it do its thing, maybe give it a few gentle swirls, make sure it's warm enough, 65-72 (f), but being summer I doubt low temps are a problem.


06-25-2007, 03:31 AM
ok, so after i week i shouldnt be too worried! awesome makes me feel a bit better, and ya heat isnt a problem, or actually it is a problem sometimes, i live in arizona, it was 108 today! but i manage to keep the mead at around 70

thank you very much Wrathwilde