Hey guys,
In another thread, I posted some info on this new melomel I made, but I'm having issues with it. There was never a vigorous fermentation period within 72 hours, or much fermentation at all for that matter. The most intense it ever got was 1 bubble per 12 seconds. At this time, it's at about 1 bubble per 25 seconds.
I used a WYeast Accelerator Pack, which swelled within an hour of smacking, so I'm assuming the yeast was healthy.
The fruit was still partially frozen when I added it to the carboy, which might be a problem. It would have dropped the temperature of the must until it thawed, but I'm not sure if this would kill the yeast.
Haven't had a chance to check the pH since I don't have strips or anything right now.
Here's the recipe:
"Dragon Horn Melomel"
-Dragonfruit
-Horn Melon
-15 lbs. clover honey
-4 gallons distilled water
-Frozen Raspberries
-Blueberry Fruit Juice
OG = 1.105 (unadjusted, @72 degrees)
This fruit is sort of exotic and I've never used either Dragonfruit or Horn Melon before. I'm worried that they may have dropped the pH too low for the yeast to work at its full potential.
Any other ideas or suggestions as to what I should check, or what may have caused this?
In another thread, I posted some info on this new melomel I made, but I'm having issues with it. There was never a vigorous fermentation period within 72 hours, or much fermentation at all for that matter. The most intense it ever got was 1 bubble per 12 seconds. At this time, it's at about 1 bubble per 25 seconds.
I used a WYeast Accelerator Pack, which swelled within an hour of smacking, so I'm assuming the yeast was healthy.
The fruit was still partially frozen when I added it to the carboy, which might be a problem. It would have dropped the temperature of the must until it thawed, but I'm not sure if this would kill the yeast.
Haven't had a chance to check the pH since I don't have strips or anything right now.
Here's the recipe:
"Dragon Horn Melomel"
-Dragonfruit
-Horn Melon
-15 lbs. clover honey
-4 gallons distilled water
-Frozen Raspberries
-Blueberry Fruit Juice
OG = 1.105 (unadjusted, @72 degrees)
This fruit is sort of exotic and I've never used either Dragonfruit or Horn Melon before. I'm worried that they may have dropped the pH too low for the yeast to work at its full potential.
Any other ideas or suggestions as to what I should check, or what may have caused this?