Howdy ya'll.
So my mead has been fermenting for about 9 days now. It took 24 hours to really get going and then it suddenly died the 3rd day so i added in some more nutrients to try and help out. It hasn't bubbled since. This is my first no-heat mead (my 3rd time brewing mead all together). Here's my process:
Honey: 1 gallon Sage from Millers
Yeast: Lavlin 71B-1122 (2 - 5g packets)
Pre-Procedure:
1. Sanitized everything with iosaphor (about 1.5 tbls for bucket). Let soak for about 30 min. Did everything else in sink after thoroughly cleaning it. About 1tbls for sink. Added spatula to help with cleaning bucket of honey.
2. Cleaned kitchen too.
Procedure:
1. Pour 2.5 gallon distilled water into plastic fermenter.
2. Added 2 tsp EACH of DAP and yeast nutrient from Oak Barrel in Berkeley.
3. Poured honey and spatulaed out the rest into fermenter. Had to add the rest of the water into fermenter (total of3.5 gallon water, 1 gallon honey)
4. Mixed thoroughly with spoon to try and oxygenate.
5. Pitched yeast after stiring it with 105F water for 5 min.
6. Mixed. Covered.
Gravity: ~1110. Grabbed from bottom of bucket.
Temperature: 71 degrees F.
any ideas why it smells so yeasty? I'm racking it to my 2nd fermenter tonight.
thanks
So my mead has been fermenting for about 9 days now. It took 24 hours to really get going and then it suddenly died the 3rd day so i added in some more nutrients to try and help out. It hasn't bubbled since. This is my first no-heat mead (my 3rd time brewing mead all together). Here's my process:
Honey: 1 gallon Sage from Millers
Yeast: Lavlin 71B-1122 (2 - 5g packets)
Pre-Procedure:
1. Sanitized everything with iosaphor (about 1.5 tbls for bucket). Let soak for about 30 min. Did everything else in sink after thoroughly cleaning it. About 1tbls for sink. Added spatula to help with cleaning bucket of honey.
2. Cleaned kitchen too.
Procedure:
1. Pour 2.5 gallon distilled water into plastic fermenter.
2. Added 2 tsp EACH of DAP and yeast nutrient from Oak Barrel in Berkeley.
3. Poured honey and spatulaed out the rest into fermenter. Had to add the rest of the water into fermenter (total of3.5 gallon water, 1 gallon honey)
4. Mixed thoroughly with spoon to try and oxygenate.
5. Pitched yeast after stiring it with 105F water for 5 min.
6. Mixed. Covered.
Gravity: ~1110. Grabbed from bottom of bucket.
Temperature: 71 degrees F.
any ideas why it smells so yeasty? I'm racking it to my 2nd fermenter tonight.
thanks