Question on whether to boil water or not to boil? We have really clean tap
water in my area, actually spring water on tap and the water is not
chlorinated. The only reason for me boiling the water is most recipes I've
used call for it. Some of the things I've read on the subject is that
pouring boiled water on fresh fruits kills off wild yeast and also sugar
dissolves more easily in boiled water.



Is boiling the water really necessary?



wrote in message
ups.com...
Basically, I read somewhere that boiling the water takes all the
oxygen out of the water which the yeast needs to get started. Stirring
vigorously should introduce oxygen that the yeast will use to start
the fermentation.


Bob

On Nov 2, 10:27 am, "Tim" wrote:
Bob, thanks for the reply. I used same boiled water for both batches and
allowed to cool to 76 degF before pitching in the yeast. I'll give the
stirring vigorously a try and see what happens.

wrote in message

oups.com...

Oops, posted without writing anything. Sorry.

Anyway, did you happen to boil the water for the mead and not for the
raspberry? If so stir vigorously.

Bob

On Nov 2, 8:43 am, "Tim" wrote:
I'm attempting to make my first batch of Mead. I started this on Sundy
Oct.
28. SP was 1.102, room temperture is 76 deg. F. I used 3# of honey, 1
tsp
yeast nutrient, White Labs Sweet Mead Wine Yeast and water to make 1
gallon.
As of this morning Nov. 2 fermentation never started, the SP is still
1.102. Last night I added 1 tsp on Yeast Energizer. Does anyone have
any
suggestions on what I can try next to get fermentation going.

PS: On the same day I started the batch of Mead I also stated the
White
Grape Raspberry receipe mentioned in this newsgroup. I used the same
yeast
as the Mead and it's going along just fine. Help!

TIA,
Tim
Covington, Louisiana