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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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02-11-2007, 01:43 PM
posted to rec.crafts.winemaking
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Problem with Mead
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 
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02-11-2007, 02:37 PM
posted to rec.crafts.winemaking
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Problem with Mead
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
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02-11-2007, 02:39 PM
posted to rec.crafts.winemaking
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Problem with Mead
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
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02-11-2007, 03:27 PM
posted to rec.crafts.winemaking
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Problem with Mead
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
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03-11-2007, 02:49 AM
posted to rec.crafts.winemaking
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Problem with Mead
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
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04-11-2007, 12:34 PM
posted to rec.crafts.winemaking
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Problem with Mead
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05-11-2007, 02:10 PM
posted to rec.crafts.winemaking
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Problem with Mead
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
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05-11-2007, 02:14 PM
posted to rec.crafts.winemaking
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Problem with Mead
PS: The yeast are really happy in my batch of mead I haven't checked the SP
lately but there's still a lot of activity. The vigorous stirring really done the trick. 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
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05-11-2007, 05:48 PM
posted to rec.crafts.winemaking
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Problem with Mead
"Tim"
Is boiling the water really necessary? Not unless your water is full of contaminants. I would boil well water unless I have confirmation concerning what chemicals were in it. Pour the water you need the day before and let it sit overnignt to eliminat the chlorine. Only heritics boil honey.
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05-11-2007, 05:48 PM
posted to rec.crafts.winemaking
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Problem with Mead
"Tim" wrote:
PS: The yeast are really happy in my batch of mead I haven't checked the SP lately but there's still a lot of activity. The vigorous stirring really done the trick. Yeast happiness is measured with an hydrometer! Dick
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