mead fermentation problem

[bigfatwino]

After waiting the 24 hours to add the yeast nothing was happening so the next day added more yeast and yeast nutrient. Now am seeing fermentation. My question is should I stir the mush again during the rest of the fermentation?

 

[Wade E]

Getting some 02 into a mead is good. Relax, Ive had many wines take 72 hours to e anything start. Some yeast are very good yeasts but take longer to star like Red Star Cotes Des Blanc but its a nice less agressive yeast to bring out more hidden flavor of fruits.

 

[georges]

What does mead actually taste like? I've never tried it.

 

[Wade E]

Its a little more viscous and floral usually then a white wine. It is good sweet or dry and there are all kinds of meads. A Melomel is a mead with fruit or fruit juice, a Cyser is a mead made with apples or apple juice, and thetre are tons more! Try it!!!!!!!!!

 

[bigfatwino]

Thanks for your help. Our mead is made with honey from my boyfriends bees. Looks and sounds great tonight.

 

[mmadmikes1]

I am curius as to whyb you waited 24 hrs to pitch the yeast

 

[bigfatwino]

Campden Tablets to a starting must.
These sulfites are added to the juice 24 hours before adding the
yeast as a sterilizing process. The sulfites are released into the
juice destroying any molds or other contaminants that may be
present, wild yeast included. This allows the winemaker to start
his fermentation off with a clean slate, so to speak.

Once the sulfur has been added to the juice, it slowly starts to
dissipate into the air in the form of a gas and eventually all
goes away. This process usually takes between 18 and 24 hours.
After the 24 hour waiting period, the winemaker can then safely
add fresh, domesticated wine yeast without fear of it being
destroyed by the sulfites.

 

[winekits4beginners]

I didn't ask the question but thanks for the pointers Wade!

 

[docanddeb]

In the future, you could also rehydrate the yeast in some warm water and sugar for a few hours to "wake them up".... there are many methods to do this. Once they start multiplying and foaming... you can just "lay it on top" of the primary so they get plenty of air those first few hours while they continue to multiply!

Debbie

 

[closetwine]

I've heard of alot of people having slow starts with mead. I think perhaps this is one of those where you "need" to use a starter....

 

[mmadmikes1]

Campden Tablets to a starting must.
These sulfites are added to the juice 24 hours before adding the
yeast as a sterilizing process. The sulfites are released into the
juice destroying any molds or other contaminants that may be
present, wild yeast included. This allows the winemaker to start
his fermentation off with a clean slate, so to speak.

Once the sulfur has been added to the juice, it slowly starts to
dissipate into the air in the form of a gas and eventually all
goes away. This process usually takes between 18 and 24 hours.
After the 24 hour waiting period, the winemaker can then safely
add fresh, domesticated wine yeast without fear of it being
destroyed by the sulfites.

You dont need to add Campden or K-meta when making mead. Honey does not have wild yeast or bacteria to worry about . That means you dont have to wait 24 hours to set up a batch, cool aint it