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d47 must smells better than the others (by far). They are all fermenting quickly, though. Champagne yeast must smells the worst at this time.

I use 71b, d47 and champagne yeasts for mead. I'm actually doing an experiment with all three yeasts with otherwise identical contions. All I know so far is that the d47 must smells a lot better.

hmm. yep. I think that rubber is going to give the wine a bad taste and needs to come out pronto. Mirimar77 does what I also do, put in the airlock first.

I'm sorry. it actually says 1/2 tsp per 5 gallons. that was the discrepency. if all the recipes say 1 tsp per gal. why would the manufacturer say 1/2 per 5 gal.? Is it high potency? Edited by: meadlips

hmmm, my wyeast nutrient bottle says 1/2 tsp per gal. What's the deal lucille?

I usually use a half bottle in those cases, even if a little gets wasted. If the wine is not fermenting at a pretty good rate I would expect some oxidation. This might even be notable in a taste comparison with the full carboy after a week or so.

removing label? I only mess with the water soluble ones now. Otherwise too much time gets wasted, whereas with water soluble all you need is soapy water. I've done the scraping and the chemicals, but some glues, and any non water soluble, will just take more effort. I get my bottles from a...