you listened closely to me okay you're going to ferment what am i to do welcome back to method of the meanness i'm burly mullins and my fermentation is really sluggish if not completely stuck this is the meat that i'm doing for the great meat project and as you may have seen in my part two it is disappointingly sweet at this moment the fermentation is happening it's just happening at an absolute snail's pace so what what am i to do with the stuck fermentation well step one is to figure out the cause of the stock fermentation
now there's a few things that it could be it could be the nutrients uh but given the inclusion of mango peppers and some yeast nutrient that i added myself later on you know that one's probably not it it could be improper aeration when the yeast was first introduced this can lead to poor propagation of the yeast and a sluggish fermentation through the uh fermentation cycle but uh i used the drill with uh the paddles to get this uh mix to get the honey mixed in and get uh oxygen mixed in as well so it's not
that um the third thing is the yeast now there are a lot of things that can influence whether or not a yeast a yeast culture will thrive in a meat it could be down to temperature it could be down to the preparation of the yeast and i think this is where i fell flat um we're getting the yeast ready for pitching i think this yeast if you'll remember it was my first time working with liquid yeast um just required a little bit more time and attention than i gave to it it might have even just
been a bad batch it happens sometimes when the yeast gets going it doesn't get going yeah what are you gonna do um so since we've nerded it down to the yeast and it's probably not the temperature it's probably the preparation for the pitch there is one thing to do in this circumstance that is pitch more yeast i could go with the same yeast variety but shipping on this one took forever you know i'm not 100 on the spritel that i picked for this uh it tends to leave a little bit of residual sweetness and this
one i do actually want on the more dry side i want this one to achieve close to full fermentation and so for me that leaves one option the yeast that i send in when the other yeast is failed the plan b ec 1118 if it's fermentable this stuff can ferment it uh it might have a little bit of trouble with malt sugars like in a beer um but that's you know this is a wine yeast not a beer yeast and malt sugars are specialized they require special uh specialized yeast to get full attenuation so with
this in mind and i will do another nutrient schedule i will re-oxygenate it i'm just going to add some ec 1118 now you may be wondering why i didn't add ec1118 in the first place and why don't use it for every single mead well for the same reasons you want to use ec1118 in this circumstance i do not want to use it for every single made it tends to ferment to complete dryness it is a notably clean fermenter though there won't be any off flavors from this particular yeast and a very fast fermenter i do
like some of the off flavors that come from the yeast that i picked um i do like some residual sweetness and some some of my meads you'll recently have you may might have seen the episode of thor's mead that came out pretty recently where that was still fairly residually sweet it might have still been in either case because of the malt sugars you know you almost never get full attenuation with uh malts uh that's just the name of the game um but in this case i just need this to ferment and fast so i'm going
with plan b so what you want to do is take your packet of ec1118 sanitize it open it and put it in some room temperature to lukewarm water uh don't have it be above like 104 degrees um or it will kill the yeast don't have it below a certain temperature otherwise the yeast will have a tough time getting started i don't remember what the minimum temperature is don't have it below 68 if you can help it but in this case we're just gonna go ahead and i've already put it in the water and got the
yeast rehydrated um just giving it a little swirl so we can get it all in suspension you know i don't want to leave you behind and i'm just going to toss it in this has also been thoroughly sanitized cleaned and then sanitized if it's not clean it won't be sanitary when you sanitize it you want to jostle it you want to get oxygen in i know it's a cardinal sin after you've uh wrapped it to introduce more oxygen but we really need this yeast to properly propagate and get going to finish up this fermentation there'll
be some activity in the airlock but it'll largely be for the yeast that was already there just being jostled back to life by being swirled um all right while we wait for this i'm not going to have the camera on the whole time um i don't know about you but um i've been inundated with ads for bruisey which claims to have you know a drinkable mead or wine from anything and as little as five to 11 days i think their claim was um well a friend of the channel has sent a packet of bruisy starter
and uh sound off in the comments below uh letting me know what you want me to do with it do you want me to try to make a traditional mead and test their claims by following their directions to the letter uh do you want me to try to do [Music] a pop culture meed um and use the bruisey east see what see what happens um you know uh one is a little more true to the heart of the channel but i'll leave it to what you guys want to see in this particular instance um don't
forget to like subscribe and leave that comment um letting me know what you want to see and that's it for this one uh it's a short video um hopefully it'll be sandwiched between two uh better videos or at least longer ones and with that uh this has been method of the mutanus and i am burley mullins see [Music] [Music] right you little [Music] you
