No that's a sign of stressed yeast thats lacking nutrition.I just started my first batch of mead and there is a really strong yeasty/sulfer smell filling the room that I've never smelled with my beers. Any advice is this normal?
pujiman said:Got some white labs yeast nutrient and added half a teaspoon and stirred the whole thing up with a big plastic spoon. It started fizzing and bubbling over the top does that usually happen when you add nutrients?
It's one of the reasons that a bucket can be a better primary container, as you have a larger surface area to handle any foaming.Thanks for the advice, it was like mentos and soda. Definitely don't want that to happen again
If you've still to sort it out, I'd say sooner rather than later, because after a while, you start to get problems with mercaptans and I believe I'm correct in saying that those really are an issue as some of them can't be got rid off.Thanks for the advice fatbloke I'll definitly use it
Smell is one issue, flavour another. I think the "mercaptans" link above explains it.........The rotten eggs smell goes away after a week or 2. I would go by and shake the hell out of my carboy several times a day to offgas CO2 and the sulfur compounds. After a couple weeks it will start to smell like honey again. Mine is 6 months in and getting very clear now, and no trace of sulfur compounds.
pujiman said:I wanted to get these blue swing top bottles for my champagne mead, would these tops handle the pressure? http://www.heartshomebrew.com/index.php?main_page=product_info&cPath=14_76_293&products_id=1113
curtisdahl said:Would throwing raisins in to it help out for nutrient instead of step feeding?
If you're just carbonating to beer levels then they should be fine, if you're carbing to sparkling wine/champagne sort of levels then you'd be safer with the correct bottles stoppers and wire cages. Champagne is a fair bit higher pressure than beer.......I wanted to get these blue swing top bottles for my champagne mead, would these tops handle the pressure? http://www.heartshomebrew.com/index.php?main_page=product_info&cPath=14_76_293&products_id=1113
Well as brewguyver points out, they can help but aren't a complete replacement. As long as you didn't add too much it should be fine.Would throwing raisins in to it help out for nutrient instead of step feeding?
How would you carb up to champagne levels? I was just gonna corn sugar it at bottling like I've done my beers, but the recipe is called a champagne mead
Mr Google is your friend......he can explain it better than me.....What's method champenoise?
fatbloke said:Mr Google is your friend......he can explain it better than me.....
Am i right to believe method champonise is pretty much making your drink sparking with in bottle fermentation?
Am i right to believe method champonise is pretty much making your drink sparking with in bottle fermentation?
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