The yeast in Mead No. 10, the chocolate mead. seemed to have not been doing anything. I'm used to the Lalvin 71V-1122 starting a pretty strong ferment within hours, certainly within 24 hrs, but there wasn't much happening here.
I queried the GotMead board and was advised that with a 5 gallon batch as many as 3 packets of yeast might be needed (another forum member said he's always had success using just one, but with 5 gallons it may take a little longer). That did seem to be the case because by late afternoon the must was backing up through the airlock.
Not wanting another mess, I siphoned off a bit into a 375 ml carboy and then rehydrated another packet of yeast. I didn't have any more 71V-1122 on hand so I used a packet of Pasteur Blanc. Hope that doesn't screw things up too much. I then pitch 3/4 of it into the bucket and added the rest to the glass carboy.
Let's see how long it take to get fermentation going now.
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