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Yeast nutrient. Need quick help


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#1 Corbin

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Posted 27 April 2012 - 04:00 PM

So my kit came with generic yeast nutrient. I already smacked my yeast the other night and planned on picking up the ferm-k and dap at my homebrew store on the way home. I assumes tey would have it. All they had was LD Carlsons yeast nutrient. It says it has dap in it. Anyone used this before. Don't want to screw up my first batch from yeast that doesn't have enough food.
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#2 MtnBrewer

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Posted 27 April 2012 - 04:14 PM

This is for your starter?

#3 Corbin

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Posted 27 April 2012 - 04:24 PM

No for the actual mead
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#4 MtnBrewer

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Posted 27 April 2012 - 04:32 PM

Hmmm, you're only pitching a smack pack? I'd advise against it.In any case, treat the LD Carlson nutrient the same as you would Fermaid-K.

#5 Corbin

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Posted 27 April 2012 - 04:36 PM

I have made starters for beer. Is it different for mead? Would love and greatly appreciate a crash course Mtn!! I would prefer to do this right and can make a starter tonight instead, let it sit and find the right nutrients for the mead since I will have an extra two days.
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#6 Corbin

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Posted 27 April 2012 - 04:41 PM

Mtn I found this. Sound good?Ingredients:6.5 cups of water0.25 teaspoon of yeast nutrient0.25 teaspon of yeast energizer1 tablespoon of Light Dry Malt Extract0.5 cups of honeyEquipment:1 gallon glass jug (sanitized)1 funnel (sanitized)Small potDirections:Add water, yeast nutrient, energizer, and malt extract together in the small pot and bring to a boil for 15 minutes. Remove from heat and add honey, cover and let sit until it reaches room temperature. Pour mixture into glass jug using the funnel. Add yeast and cover top with some aluminum foil. Shake vigorously to oxgeniate. Let it sit somewhere at room temperature away from light for a day or two. Siphon most of the liquid off of the yeast at the bottom of the jug, but leave enough to mix up the bulk of the yeast into a slurry. Pitch the entire slurry into your fermenter.
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#7 MtnBrewer

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Posted 27 April 2012 - 04:44 PM

Crash Course-pooThe FAQ says to make a quart starter but I've never gotten much yeast propagation out of just a quart-sized starter. To make matters worse, I never prop wine yeast. I use dry yeast and just weigh out whatever I need. If I had to guess (and I suppose I do), I'd make a 2 qt. starter by scaling up what's in the FAQ, let that ferment out and decant and pitch. That still doesn't seem like enough yeast for a mead but it's better than just pitching a smack pack.

#8 Corbin

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Posted 27 April 2012 - 04:48 PM

Thanks MTN!!
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#9 Corbin

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Posted 28 April 2012 - 09:10 AM

Well my starter went very well over night. Almost an inch of slurry at the bottom of my jug!! Going to make my mead tomorrow
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#10 MtnBrewer

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Posted 28 April 2012 - 10:34 AM

Awesome! Let us know how it goes. You going to get some DAP?

#11 Corbin

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Posted 28 April 2012 - 01:19 PM

Yes. Going tomorrow
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#12 Genesee Ted

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Posted 28 April 2012 - 05:00 PM

What kind of mead are you making?

#13 Corbin

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Posted 29 April 2012 - 07:03 AM

What kind of mead are you making?

Just a standard dry mead. I ordered a kit from Midwest.
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