Hello shiny happy meady people. I've been having problems with my first attempt at mead and google keeps sending me your way. I'm really hoping I didn't colossally mess up here. I used a basic recipe with some chemical additions as suggested by the owner of the local homebrew shop.
15 pounds of honey
5 gallons of water
5 crushed campden tabs
1.5 tsp tannin
9 tsp tartaric acid
18 tsp malic acid
1 packet of lalvin EC-1118 yeast
I waited a day per the instructions before pitching the yeast. I rehydrated the yeast the instructions on the yeast packet and after 72 hours I saw no signs of fermentation. I then pitched a second pack of yeast in, dry, per the shop owner and bought a hydrometer against his advice. While the yeast seemed a little busier this time and hung out on top my SG is still at 1.1 72 hours since this second pitching.
I'm tempted to perhaps rack and pitch yet again. I'm also worried it's all the tabs and acids that are the problem.
Room temperature is 70, as is the mead per the temp strip.
15 pounds of honey
5 gallons of water
5 crushed campden tabs
1.5 tsp tannin
9 tsp tartaric acid
18 tsp malic acid
1 packet of lalvin EC-1118 yeast
I waited a day per the instructions before pitching the yeast. I rehydrated the yeast the instructions on the yeast packet and after 72 hours I saw no signs of fermentation. I then pitched a second pack of yeast in, dry, per the shop owner and bought a hydrometer against his advice. While the yeast seemed a little busier this time and hung out on top my SG is still at 1.1 72 hours since this second pitching.
I'm tempted to perhaps rack and pitch yet again. I'm also worried it's all the tabs and acids that are the problem.
Room temperature is 70, as is the mead per the temp strip.