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
>
>