I created a starter for the Montrachet yeast by heating 50 ml of water to about 107F (maybe hotter) then added in 1-1/4 tsp Fermax nutrient. I waited until the water temp fell to between 100-104F and added 1 tsp. of yeast and let stand for 20 minutes.
I'm following the protocol that says to add GoFerm nutrient to the water, but since I didn't have that I went with the Fermax. But followed all the other directions as indicated.
I did initially forget to add the DAP and energizer to the must after pitching the yeast, but added it a few hours later. Since it had nutrient from the starter I'm not too worried it will be a problem.
I also bottled my Raspberry Pomegranate mead (No. 6). Got 4-1/2 375 ml bottles out of it. The first 4 were very clear while the last picked up some sludge. I put that one in the refrigerator for current consumption and the other 4 were corked and will be stored.
I also tasted my sack mead (No. 7) and it was very sweet with a slight caramel flavor to it. I'm considering carbonating this one at bottling, but need more information about the process before proceeding.
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