Looking forward to it! Got my hands on some free 3-Gallon Carbouys. And as fun as messing with herbs and other flavors can be, I want to try my hand at just a "plain" mead, to sort of get a baseline for future projects! Thanks for doing all the hard parts!
I have two related questions. How do you sanitize the narrow neck containers? Would pouring boiling water inside(then wait for the water to cool enough) would work as sanitizing? I recall I had seen statistic that pasteurizing occurs in few seconds at 60 degrees celcius.
Do you think yeast packet QC could also be a factor if the speed wasn’t too crazy of a difference? Like lag/log phase delayed if less viable yeast in one packet from the other in the same strand lol. Probably tin foil hat talk but if there was an exact timer to know how long it finished before the other strains would be interesting data.
Very informative. I was wondering about degassing. I swirl my carboys every 2 days for the first week and let foam come out the top, is this even necessary? Or will the airlock do all the work for me?
im gonna make mead and i purchased a brand of yest that claims to be able to reach 28 ABV% i dont really belive it but i really just want to know if the higher content will over power the mead flavor. naver made mead before but ive fermented things and made sour dough
wouldn't a yeast that has a higher tolerance like 1118 go lower than 1.000 normally? Ethanol being less dense than water, your gravity should be able to go to .990 right?
It’s pretty common for a really dry mead to go to 0.998 and I’ve seen it go lower sometimes. Not sure about 0.990. One thing about yeast is that even if there’s a tiny bit of sugar left, like at 1.000, it usually won’t consume it. But this is why it’s important to take gravity measurements for a couple days once it hits 1.000 to make sure it stays at 1.000 and doesn’t dip down further.
I’ve been watching your channel and tried to make a batch myself. Obviously being new I’m learning. I went to a place that gave me everything that I needed to make it and I added the yeast dry because I thought you could add yeast dry. It’s been about 26 hours but I don’t see any bubbles yet but I also know I could have small leak somewhere but the lids are tight so I’m not sure. If I wait another 12 hours and they’re still not bubbling what should I do next?
