Problem with Mead

Oops, posted without writing anything. Sorry.

Anyway, did you happen to boil the water for the mead and not for the raspberry? If so stir vigorously.

Bob

Bob, thanks for the reply. I used same boiled water for both batches and allowed to cool to 76 degF before pitching in the yeast. I'll give the stirring vigorously a try and see what happens.

Basically, I read somewhere that boiling the water takes all the oxygen out of the water which the yeast needs to get started. Stirring vigorously should introduce oxygen that the yeast will use to start the fermentation.

Bob

After the vigorous stirring fermentation started and is looking really good this morning. Thanks for the help. Tim

My water is very clean so it does not need to be boiled. To get rid of chlorine, just pour off the needed amount of water and let it sit overnight.

Using oxygen tanks or cylinders is better than stirring.

Dick

Question on whether to boil water or not to boil? We have really clean tap water in my area, actually spring water on tap and the water is not chlorinated. The only reason for me boiling the water is most recipes I've used call for it. Some of the things I've read on the subject is that pouring boiled water on fresh fruits kills off wild yeast and also sugar dissolves more easily in boiled water.

Is boiling the water really necessary?

PS: The yeast are really happy in my batch of mead I haven't checked the SP lately but there's still a lot of activity. The vigorous stirring really done the trick.

"Tim"

Not unless your water is full of contaminants. I would boil well water unless I have confirmation concerning what chemicals were in it. Pour the water you need the day before and let it sit overnignt to eliminat the chlorine.

Only heritics boil honey.

Yeast happiness is measured with an hydrometer!

Dick