KKtheMeader
Active Member
- Joined
- Dec 2, 2021
- Messages
- 28
- Reaction score
- 1
Hello all.
My first batch went fairly successful and I managed to create a sweeter shot mead.
Thanks to all the help and guidance it finally worked.
But I have now started my second batch and I need some suggestions/ corrections.
I am using this mead yeast M05 Honey Mead Yeast: Mangrove Jack's - Home Brewing - Arishtam India for my multi floral honey mead.
I have provided the link for reference so experts can see if my process is ok.
So I hydrated the yeast with 5% sugar and a bit of my must, which I had already separated from the main jar.
I kept the yeast to hydrate for about an hour and could see the creamy foam being generated.
However the main jar with the must was still warm enough (above 35 degrees C ) so I waited a bit more.
But then I got confused as too much time into hydration would be dangerous.
So as soon as the temperature dropped to 30 degrees C, I pitched the hydrated yeast into the must.
I had kept the jar under AC and soon enough the temperature dropped to 26 degrees.
The packet instructions of the yeast say that it will work up till 30 Degrees C.
here again is the link, M05 Honey Mead Yeast: Mangrove Jack's - Home Brewing - Arishtam India
So can I still expect the yeast to survive and will the fermentation start properly?
Kindly advice on this.
My first batch went fairly successful and I managed to create a sweeter shot mead.
Thanks to all the help and guidance it finally worked.
But I have now started my second batch and I need some suggestions/ corrections.
I am using this mead yeast M05 Honey Mead Yeast: Mangrove Jack's - Home Brewing - Arishtam India for my multi floral honey mead.
I have provided the link for reference so experts can see if my process is ok.
So I hydrated the yeast with 5% sugar and a bit of my must, which I had already separated from the main jar.
I kept the yeast to hydrate for about an hour and could see the creamy foam being generated.
However the main jar with the must was still warm enough (above 35 degrees C ) so I waited a bit more.
But then I got confused as too much time into hydration would be dangerous.
So as soon as the temperature dropped to 30 degrees C, I pitched the hydrated yeast into the must.
I had kept the jar under AC and soon enough the temperature dropped to 26 degrees.
The packet instructions of the yeast say that it will work up till 30 Degrees C.
here again is the link, M05 Honey Mead Yeast: Mangrove Jack's - Home Brewing - Arishtam India
So can I still expect the yeast to survive and will the fermentation start properly?
Kindly advice on this.