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Did I kill the yeast in my mead homebrew?
Trying a homebrew mead, and not having done this before I put the yeast in and shook it with the water still pretty hot. It hasn't foamed up at all after perhaps 3 hours, do I need to add another packet of yeast or do I just need to wait a little?
I used brewer's yeast, and a recipe with apples and tea.
Thanks for the advice.
And perhaps elsewhere it's meade, but in the US it's mead.
2 Answers
- Anonymous1 decade agoFavorite Answer
Strange recipe. I guess I'd call it cyser, rather than mead(e) but it might be good, with the tea providing tannins to balance the honey and apples. I'd be curious to learn how it turns out.
As I write this, it should be about 12 hours since you pitched your yeast. If there is no action in the airlock, you might pitch a second packet. It can't hurt.
- ?Lv 41 decade ago
Maybe you killed the yeast, but because you're calling it "mead" (the correct spelling is "meade") I assume you're using honey and not sugar. Honey contains very complex sugars that are more difficult for the yeast to process.
You can't hurt the process by adding more yeast. Before you add the yeast, proof it in a cup of sugar water (1 cup water, temperature between 90 and 110 degrees F. - somewhere around tepid, or body temp) and a teaspoon of sugar. Within 5 to 10 minutes, it should be foaming. Add that to your must.
Good luck.
