Matt T
Member
- Joined
- Aug 6, 2020
- Messages
- 8
- Reaction score
- 0
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?
Last edited: