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RE: Ancient Orange Mead Recipe
Yeah, all the past brews, I did not "activate" the yeast either. I simply poured it into the bottle at the end, then the bottle was swirled around a little to mix the yeast into the top liquid.
That can fail to start in mead more frequently than other brews. The sugar chains in honey are more complex and making a starter grants a higher success rate on pitching.
I've never had a problem, but then I'm only up to brew #7. I have some 1 gallon plastic water bottle tests going now, and they just had a tsp of bread yeast tossed in at the end without pitching. They are all working just fine.
Have you ever had a failed batch, and did you know why or have any idea why?
The only fail I've had was flavoring... trying to make that Almond Joy which isn't working out. I have had to repitch before, but once I started doing staggered nutrient all has been well.
Staggered nutrient? I just throw in the organic raisins and forget it. The only total failure so far was trying to use recycled deek park spring water bottles. There was an AWFUL after taste from the plastic. Yuck! We had to throw six gallons of it in the trash.
The ancient orange that blew up a bit didn't taste good, but I'm almost sure it was from the three packs of yeast when it only needed one. Does that make sense from your expertise? Could it have been opening the bung mid-brew instead?
It's time to work on your reputation a bit... Hold still. This won't hurt a bit!