jimmyjames23
Senior Member
- Joined
- Jan 29, 2013
- Messages
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I'm brewing my first batch of Mead...ever.
My recipe was this.
2.5 kilograms Amber Honey
2.5 kilograms white honey
Reduce with boiling water
Adjust starting SG to 1080
Handful White Rasins
2 small Clementines crushed & Sliced
25 grams yeast nutrient
Lalvin D-47
The yeast was refrigerator kept but expired by two months. I pitched it last night but nothing.
I was worried the solution was too astringent for the yeast so I added a pinch of Montrachet. To my surprise, it started to foam after 10 minutes. I activated the rest of the Montrachet and pitched it 20 minutes ago.
Is it possible the D-47 was dead or is D-47 a less volatile yeast?
My recipe was this.
2.5 kilograms Amber Honey
2.5 kilograms white honey
Reduce with boiling water
Adjust starting SG to 1080
Handful White Rasins
2 small Clementines crushed & Sliced
25 grams yeast nutrient
Lalvin D-47
The yeast was refrigerator kept but expired by two months. I pitched it last night but nothing.
I was worried the solution was too astringent for the yeast so I added a pinch of Montrachet. To my surprise, it started to foam after 10 minutes. I activated the rest of the Montrachet and pitched it 20 minutes ago.
Is it possible the D-47 was dead or is D-47 a less volatile yeast?