The Accidental Smallholder Forum

Food & crafts => Recipes => Topic started by: SarahNoble on October 07, 2008, 12:07:03 pm

Title: Making Meade
Post by: SarahNoble on October 07, 2008, 12:07:03 pm

I am having my first go at making meade and it doesn't seem to be fermenting. I made one gallon and used one 5g sachet of champagne yeast and only did this a few days ago. When should it start fermenting and if I have used too little yeast, can I still add some more?

Title: Re: Making Meade
Post by: Birdie Wife on October 16, 2008, 02:06:14 pm

Hi Sarah,

Mead(e) is notorious for being slow fermenting.  Honey lacks certain nutrients and it is very important to add vitamin (B1? can't remember) and yeast nutrient to the mix - your recipe should state this so I'm assuming that's not the problem.  Is your yeast too old? Is the jar at the right temperature?

If none oof this answers the question then I would advise patience, maybe it's just slow off the mark  :-\ fingers crossed!  I started off a batch of mead in February from local honey and only racked it off for the first time last month (it's delicious!).