I started a basic mead recipe three days ago. I found this recipe online and decided to try it:
5 lb clover honey
3tsp acid blend
1.5 tsp yeast nutrient
3/4 tsp tannin
3 campden tabs
1 pkg EC-1118 yeast
water to 6 liters
I heated the honey with 3 liters of water and skimmed the scum. Put the honey mixture into primary and added water to 6 liters (all my jugs are 3 and 4 liters) and added all ingredients except yeast and let the must set for 12 hours. Sprinkled the yeast on top of the must and did not stir as per recipe. Waited 12 more hours and stirred yeast into must. Waited 24 hours and "NOTHING." No bubbles! No Foam! "Nothing!" Waited 12 more hours and nothing! I found this starter recipe and made it:
1 qt jar sanitized
2cups of warm water (104-109 deg as per Lalvin)
2 tsp of sugar
1/4 tsp of fresh squeezed lemon juice
1/2 tsp yeast nutrient
1 pkg of yeast (Went with another EC-1118 packet)
Let the starter bloom and work for 12 hours. Had a 1 inch head on top and visible working of the yeast on bottom.
Innoculated the mead with this and let it set 12 hours. Had small amount of foam on top but stirred very well and waited 12 hours. This morning I could see bubbles on the edge rising and the foam is about double from before.
Question 1: Is mead always this difficult to get fermentation started?
Question 2: Is there a tried and true method of getting a health fermentation started on meads?
I think this mead is going to be OK, but the difficulty of getting fermentation started is maddening!
5 lb clover honey
3tsp acid blend
1.5 tsp yeast nutrient
3/4 tsp tannin
3 campden tabs
1 pkg EC-1118 yeast
water to 6 liters
I heated the honey with 3 liters of water and skimmed the scum. Put the honey mixture into primary and added water to 6 liters (all my jugs are 3 and 4 liters) and added all ingredients except yeast and let the must set for 12 hours. Sprinkled the yeast on top of the must and did not stir as per recipe. Waited 12 more hours and stirred yeast into must. Waited 24 hours and "NOTHING." No bubbles! No Foam! "Nothing!" Waited 12 more hours and nothing! I found this starter recipe and made it:
1 qt jar sanitized
2cups of warm water (104-109 deg as per Lalvin)
2 tsp of sugar
1/4 tsp of fresh squeezed lemon juice
1/2 tsp yeast nutrient
1 pkg of yeast (Went with another EC-1118 packet)
Let the starter bloom and work for 12 hours. Had a 1 inch head on top and visible working of the yeast on bottom.
Innoculated the mead with this and let it set 12 hours. Had small amount of foam on top but stirred very well and waited 12 hours. This morning I could see bubbles on the edge rising and the foam is about double from before.
Question 1: Is mead always this difficult to get fermentation started?
Question 2: Is there a tried and true method of getting a health fermentation started on meads?
I think this mead is going to be OK, but the difficulty of getting fermentation started is maddening!