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Do I Mead yeast nutrients?
  • C_BC_B
    Posts: 76,846
    So the latest batch of mead goes like this.

    15 lbs of honey
    softened tap water to bring the batch up to 5.25 gallons
    2 packets of K1V yeast sprinkled on top dry
    annnnnd I forgot the nutrients.

    The rubber grommet in the lid that seals around the airlock is cut in halfish so it doesn't provide a solid seal. The yeast have clearly been at work as I can see active fermentation without the airlock clicking along. Ima take a gravity sample tonight to see where she's at, but how big of a deal is not adding any yeast nutrients?
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 47,489 Accepted Answer
    Not a huge deal ... will just take longer, and increases the risk of a stuck fermentation. I would go ahead and add a little DAP and fermaid now. You will need to get the seal issue resolved before it settles down
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 76,846
    Shall I roust/stir lightly?
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 47,489
    Yes ... if it has been going only a day or so .... agitate the shucks out of it to aerate.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 76,846
    No. Been goin' a week now.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 47,489
    OK .... rousing is fine .... I would ask @frydogbrews. About aeration
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    hit it with some air as long as it's still actively fermenting when you add nutrients. Just slosh that shit around for 30 seconds, should be fine.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    and for the record, i routinely wait until it's actively fermenting to add nutrients. just makes sense in my head.
  • morsmors
    Posts: 231
    I do staggered nutrient additions all throughout fermentation. I also degas the hell out of it 2-3 times per day until I get to the 50% mark. Don't be afraid of oxygen at that point.
    BJCP A0936 National Beer Judge and Mead Judge
    Cicerone Certified Beer Server
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    HBT "mors"
  • C_BC_B
    Posts: 76,846
    And whoever is changing the titles of my mead threads, I noticed. And well played.
    "On it. I hate software." ~Cpt Snarklepants
  • JerryJerry
    Posts: 72,742
    C_B said:

    And whoever is changing the titles of my mead threads, I noticed. And well played.



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    "I'm going to guess that you are, indeed, fucked up."
    CurlyFat's 59,000th post
  • ceanntceannt
    Posts: 47,489
    Nope ... I can only use my powers for good
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 76,846
    The January 1 batch is still in the secondary. The March batch is still in secondary. I guess I should bottle one and see how it is...
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 101,186
    C_B said:

    The January 1 batch is still in the secondary. The March batch is still in secondary. I guess I should bottle one and see how it is...


    Sounds like a plan.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • JerryJerry
    Posts: 72,742
    Just bottle it all. Just taste test to see if it needs acid adjustment first.
    "I'm going to guess that you are, indeed, fucked up."
    CurlyFat's 59,000th post
  • C_BC_B
    Posts: 76,846

    Just bottle it all. Just taste test to see if it needs acid adjustment first.



    But I don't know what to do with what I taste.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 101,186
    C_B said:

    Just bottle it all. Just taste test to see if it needs acid adjustment first.



    But I don't know what to do with what I taste.


    @frydogbrews
    The only thing between me and a train wreck is blind luck..... - Kenny
  • JerryJerry
    Posts: 72,742
    C_B said:

    Just bottle it all. Just taste test to see if it needs acid adjustment first.



    But I don't know what to do with what I taste.


    Swallow
    "I'm going to guess that you are, indeed, fucked up."
    CurlyFat's 59,000th post
  • FuzzyFuzzy
    Posts: 46,129

    C_B said:

    Just bottle it all. Just taste test to see if it needs acid adjustment first.



    But I don't know what to do with what I taste.


    Swallow


    ;))
    "Oh, you were serious? I was drunk."-C_B
  • frydogbrewsfrydogbrews
    Posts: 44,679
    C_B said:

    Just bottle it all. Just taste test to see if it needs acid adjustment first.



    But I don't know what to do with what I taste.

    It should tingle your back molars a little. If it tingles it too much or in an unpleasant way, it's too acidic. If it doesnt' tingle at all (and generally tastes bland) it needs more acid. Pull out ten ounces or so and adjust until it tastes how you like it, then do some math to upscale whatever you added to the sample to be the same amount in the whole volume
  • frydogbrewsfrydogbrews
    Posts: 44,679
    If you add acid to the whole batch, you might want to slightly sulfite again so you don't oxidize it when you mix the acid in.
  • ThymThym
    Posts: 101,186
    So a molar concentration of 1?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 76,846
    Noted.
    "On it. I hate software." ~Cpt Snarklepants
  • JerryJerry
    Posts: 72,742
    Lakewood said:

    So a molar concentration of 1?



    I'm not sure if I have the molar code meaded for this thread,
    "I'm going to guess that you are, indeed, fucked up."
    CurlyFat's 59,000th post
  • FuzzyFuzzy
    Posts: 46,129
    i hate all of you.

    C_B
    "Oh, you were serious? I was drunk."-C_B
  • JerryJerry
    Posts: 72,742

    i hate all of you.



    :D
    "I'm going to guess that you are, indeed, fucked up."
    CurlyFat's 59,000th post