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
>
>