Matt T
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- Aug 6, 2020
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Hello everyone,
I'm just starting out making honey mead for the first time . I have. Used a 5.5 gallon glass fermenter and accidentally added 30 lbs of unpasteurized honey and filled with room temperature spring water . I added Lalvin 71B yeast and I used 10 grams of it. I warmed up the water to 35 degrees Celsius in a seperate cup and stirred 20 minutes after letting the yeast sit and added to the must in my fermenter I have it in a closet at room temperature of 21 degrees . Came back to it 48 hours later and no bubbles but still smelled sweet so I added another 10 more grams of yeast same steps and have it sitting . Not sure if I shocked the yeast? And if so how to fix it.. Can someone please help me find out how to fix this issue ? And is it even going to ferment at this point?
I'm just starting out making honey mead for the first time . I have. Used a 5.5 gallon glass fermenter and accidentally added 30 lbs of unpasteurized honey and filled with room temperature spring water . I added Lalvin 71B yeast and I used 10 grams of it. I warmed up the water to 35 degrees Celsius in a seperate cup and stirred 20 minutes after letting the yeast sit and added to the must in my fermenter I have it in a closet at room temperature of 21 degrees . Came back to it 48 hours later and no bubbles but still smelled sweet so I added another 10 more grams of yeast same steps and have it sitting . Not sure if I shocked the yeast? And if so how to fix it.. Can someone please help me find out how to fix this issue ? And is it even going to ferment at this point?
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