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

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

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

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
>
>

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

After the vigorous stirring fermentation started and is looking really good
this morning. Thanks for the help. Tim

wrote:
> 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.

My water is very clean so it does not need to be boiled.
To get rid of chlorine, just pour off the needed amount
of water and let it sit overnight.

Using oxygen tanks or cylinders is better than stirring.

Dick

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
>
>

"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.

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
>
>

"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