[Gatesedge] Question for your Brewmeisters

[Manley, Stephanie]

I did not try that, because we have always had great luck in explosive
fermentations.  I take the specific gravities, and they seemed pretty
much on target, I just would have expected a better start with all of
the sugar.  I did not use any starter, I used a white labs and a dry
yeast, but I did start the dry yeast in apple juice before hand, and let
it start.

Thanks for the reassurance, I don't like funky mead :)

Katherine

-----Original Message-----
From: David Jurgens [mailto:djurgens at energygraphics.com] 
Sent: Tuesday, July 15, 2003 8:59 AM
To: Canton of Gate's Edge - SCA, Inc.
Subject: RE: [Gatesedge] Question for your Brewmeisters


Greetings Katherine,

I would just leave it be.  This is a mead and will need to ferment and
age for some time anyway.  In my opinion you do not need the have the
explosive fermentation that you get with beer.  BTW, did you add
anything thing else such as super ferment or yeast nutrient?  I have
made a mead with and with out these and the one with seemed to have the
fermentation kick off a little faster.

Regards

Godwin
Part time Brewer.

-----Original Message-----
From: Stephanie Manley [mailto:smanley at copykat.com]
Sent: Tuesday, July 15, 2003 6:28 AM
To: 'Canton of Gate's Edge - SCA, Inc.'
Subject: [Gatesedge] Question for your Brewmeisters


We started two meads this weekend, they are bubbling away ok.  We have
achieved the slow and steady fermentation.  We are missing the explosive
leave it in the bathtub pop you normally get right at first.  The only
think different I did was to boil the honey this time, and it is sitting
in a room that I bet gets no warmer than 78.  Is a temperature thing ?
Boiling thing ?  Should we add more yeast ?

Any thoughts ?

Katherine

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