Re: [SCA_Brew] stuck mead.
- > what about litmus papers - they come in ranges -
what is the ph range to be starting the ferment?
ph is somewhere around 4.0-4.5, by the way what is the ph range for mead?
I'm sure it varies with the honey type but a ballpark figure would be nice
for the future.
Are you *really* sure the temperature is right for this yeast? Maybe you can
get on of those sticks-on-the-side-of-the-fermenter thermometers?
Yep, one of the things i always check is the manufactures info on it. And my
temp. both in the room and of the must.
I add additional nutriets and
energizers, give the brew some vigotous shaking/ stirring to add some
oxygen, and pitch the yeast again.
Tried that with a new packet of yeast. Yeast was the same type as the 2 I
orginally added in. My final try today with a different type may have done
it. I suppose the other type just couldn't handle the enviroment for the
mead. I also racked into a different container maybe the extra onygen got it
going. I have no idea and wish that I did. Pity about that strain of
yeast, half the fun was trying out different yeast strains, plus a new idea
for a mead.
Anyway thanks for all the ideas and advice, I'm sure it will come in handy to
more than me.
- Fellow Brewers
I recently did up a batch of mead in my apartment and had the same
problem. The odd thing was that I brewed up two 3 gallon batches at the
same time using all the same ingrediants, yeasts, and nutrients. The only
difference was that I gave one carboy to a friend of mine to keep, and he
had to drive it home. He straped it into the front seat of his car for a
two mile drive, of course resulting in quite a bit of unwanted air mixing
into his mead. His mead started to ferment the next day and is progressing
niceley, while mine sat for almost a two weeks with no bubbles in my air
lock at all. My solution was to add some more nutrients and mix slightly
adding some air into it. This started up the process and it seems to be
progressing at the right speed (damn slow but perceptable) now.
I know that mixing the mead by taking it for a drive in the country is
hardly period, but it did work.
Yours in Service
Jack the Black
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- healthy yeast in ANY brew need quite a bit of O2 to start. the first
stage the yeast goes through when you pitch it is to suck up all that O2 so
it can use it later to build cell walls. ie the more O2 you introduce, the
more healthy reproduction can go on.
Once the O2 is all taken up, the yeast move on to the next stage of
their life which eats the sugars and produces alcahol. FROM THIS POINT ON
O2 IS BAD.
In short, before you pitch your yeast, aerate a lot. I use a fish tank
air pump and a steel air stone. The yeast love it!
Rupert the Unbalanced